adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken, feta and sweet potato filo parcels
Chicken, feta and sweet potato filo parcels
0 Likes
Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Filo-wrapped chicken, feta, and sweet potato, a surefire family favorite!
Ingredients:
  • Olive oil, to grease
  • 500g orange sweet potato (kumara), peeled, cut into 2cm pieces
  • 125ml (1/2 cup) olive oil
  • 1 large red onion, chopped
  • 500g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 60g baby spinach leaves, washed, dried, roughly chopped
  • 250g feta, roughly crumbled
  • Freshly ground black pepper
  • 18 sheets filo pastry
  • 13.80 gm olive oil, extra
  • 9.00 gm sesame seeds
Instructions:
  • - Preheat oven to 200°C. - Grease a baking tray with olive oil. - In a large bowl, combine sweet potato and 1 tablespoon of oil. - Transfer sweet potato to the greased tray in a single layer. - Roast in the preheated oven for 30 minutes until tender and golden brown. - Let it cool for 15 minutes before serving.
  • Heat the remaining tablespoon of oil in a large non-stick frying pan over medium-high heat. Cook the onion uncovered, stirring often, for about 3 minutes until softened. Transfer to a large heatproof bowl.
  • Place half of the chicken in the pan and cook over medium-high heat, uncovered, flipping occasionally, for 4 minutes until cooked through. Transfer chicken and onions to the bowl. Repeat with the rest of the chicken.
  • Combine the spinach and sweet potato with the chicken mixture, gently toss together. Allow it to cool for 5 minutes. Cover and chill in the fridge for 10 minutes until it reaches room temperature.
  • Sprinkle the chicken mixture with savory feta, generously season with pepper, and gently toss to mix. Divide the mixture into 6 portions.
  • Place pastry on a clean work surface and layer with a dry and damp tea towel. Lightly brush 1 sheet with oil, then layer with 2 more sheets, repeating the oil brushing step. Spread chicken mixture on one end, leaving a 7cm border. Fold, roll, and repeat with remaining ingredients to make 6 rolls.
  • Lightly grease a large baking tray with olive oil. Arrange the filo parcels seam-side down on the tray, brush them lightly with more oil, and sprinkle evenly with sesame seeds. Bake in a preheated oven for 25 minutes or until crisp and golden. Serve immediately.

Similar Recipes