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Phylo Chicken Spinach Cup Pies

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Phylo Chicken Spinach Cup Pies
Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
1 box mediterranean phylo pastry
Melted ghee (Clarified butter)
Cupcake pans

Filling-
2 chicken fillets (cubed)
1 tablespoon butter
1 tablespoon lemon juice
1 teaspoon green chilli garlic paste
1⁄2 teaspoon white pepper
1⁄2 teaspoon salt
2 tablespoon ghee (Clarified butter)
1 onion (sliced)
1 large bunch spinach
1⁄2 cup milk
1 tablespoon butter
1 tablespoon flour
1⁄2 teaspoon salt
Pepper to taste
Grated 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.

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