Filling- 2 chicken fillets (cubed) 1 tablespoon butter 1 tablespoon lemon juice 1 teaspoon green chilli garlic paste ½ teaspoon white pepper ½ teaspoon salt 2 tablespoon ghee (Clarified butter) 1 onion (sliced) 1 large bunch spinach ½ cup milk 1 tablespoon butter 1 tablespoon flour ½ teaspoon salt Pepper to taste Grated mozzarella cheese
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.