Phylo Chicken Spinach Cup Pies

INGREDIENTS

Phylo Chicken Spinach Cup Pies
Rec cred: @when_ruhana_cooksInstagram, Facebook, TikTok
Ingredients:1 box mediterranean phylo pastryMelted ghee (Clarified butter)Cupcake pans
Filling-2 chicken fillets (cubed)1 tablespoon butter1 tablespoon lemon juice1 teaspoon green chilli garlic paste½ teaspoon white pepper½ teaspoon salt2 tablespoon ghee (Clarified butter)1 onion (sliced)1 large bunch spinach½ cup milk1 tablespoon butter1 tablespoon flour½ teaspoon saltPepper to tasteGrated mozzarella cheese

METHOD

Phylo-
Cut squares of 11 x 11cm of pastry. Leave under a damp cloth till done. Cut 6 squares for each hole.
Place square down, brush with ghee (Clarified butter), place other piece in shape of diamond, brush with ghee (Clarified butter). Repeat till 6th piece.
Brush pan with ghee (Clarified butter). Preheat oven to 180 deg C.
Place phylo in pan tucking neatly. Place on middle shelf of oven and keeping an eye on pastry bake till golden brown.
Remove and cool.

Cook chicken with above spices, chillies, garlic and lemon and 1 tablespoon ghee (Clarified butter).

Saute onion in remainder ghee (Clarified butter) until golden. Add spinach and wilt down. Separately heat milk and butter. Whisk in flour till smooth. Season with salt and pepper. Whilst still thin, pour into spinach. Stirring spinach in sauce, allow to thicken. Add chicken to spinach and mix in. Allow to cool slightly and add cheese. Mix in.

Spoon into phylo cups, sprinkle mozzarella cheese as garnish and reheat in oven. Serve.

POSTED ON

30 Mar 2017

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