Wednesday

CHICKEN, SPINACH & FETTA PARCELS

MAKES 4 PREP 25 MINS COOK 35 MINS PER SERVE 1998kj

✦ 1 tbsp olive oil

✦ 1 leek, finely sliced

✦ 250g frozen spinach, thawed

✦ 1½ cups shredded cooked chicken

✦ 200g fetta, crumbled

✦ 2 eggs, lightly beaten

✦ 1 tsp finely grated lemon zest

✦ 8 sheets filo pastry (see tip)

✦ cooking oil spray

✦ 2 tsp sesame seeds

✦ mixed salad, lemon wedges, to serve

1 Preheat oven to 180°C. Lightly grease an oven tray.

2 In a medium frying pan, heat oil on medium. Cook leek 4-5 mins until softened. Remove from heat and stir spinach through. Transfer leek mixture to a bowl. Add chicken, fetta, egg and zest. Mix well.

3 Working on a clean flat surface, layer 2 sheets of filo, spraying between each with a little oil. Fold stack in half.

4 Spoon a quarter of the chicken mixture into centre of pastry. Fold sides over and roll up to form a parcel. Place seam-side down on tray. Spray with oil. Sprinkle with sesame seeds. Repeat with remaining pastry and filling.

5 Bake 25-30 mins until pastry is crisp and golden. Serve with salad and lemon wedges. TIP Keep filo covered with a damp tea towel while working to prevent it from drying out.