Summary
Prep: 25 mins
Cooking: 25 mins
Ages: Toddlers to Teens
Difficulty: Intermediate
Makes: 18 small parcels
Ingredients
- 4 skinless chicken thighs (or chicken breast) approx. 370grams
- 1 leek – white part chopped
- 1 cup button mushrooms diced (70g)
- Large handful of spinach chopped (30g)
- 2 tablespoons plain flour
- ¾ cup chicken stock (170mls)
- 8 sheets filo pastry
- 4-5 tablespoons olive oil
Instructions
- Prepare your ingredients. Dice the chicken thighs or breasts and leave in a bowl on their own. Chop the leek, mushrooms and spinach and put in their bowls.
- Add 2 tablespoons of olive oil to the pan
- Put the chicken thigh in, stir until chicken is completely browned and push to the sides of the pan.
- In the middle put the chopped leek and let it soften for a few minutes.
- Add the chopped mushrooms and stir for a few minutes.
- Add the spinach and stir for another minute.
- Add the flour and stir.
- Add the chicken stock and cook for a minute or two. Keep stirring until it is a thick consistency.
- Your filling is ready. Put it in a bowl and set to one side.
- Preheat your oven to 180°C (350°F) fan setting.
- Prepare 4 sheets of filo pastry. Put them down one by one on a large chopping board. On top of each filo pastry layer layer brush on some olive oil, and then place the next filo layer on top of it. Do this until you have 4 filo sheets brushed with oil.
- Cut the sheets into 9 squares by dividing them into 3 parts length-ways and 3 parts width-ways. Try to make them as square shaped as possible.
- Spoon one tablespoon of the mixture into the middle of your squares. Fold the sides up and into the middle so that they form little parcels. Press down so that they stay put. Brush a bit more oil on top of them.
- Spray an oven dish with oil or rub with butter.
- Place the parcels in the baking dish and bake for 25-30 minutes or until golden.
Our step-by-step guide:
Prepare your ingredients.
Dice the chicken thighs or breasts and leave in a bowl on their own.
Chop the leek, mushrooms and spinach and put in their bowls.
Add 2 tablespoons of olive oil to the pan.
Put the chicken thigh in, stir until chicken is completely browned and push to the sides of the pan.
In the middle put the chopped leek and let it soften for a few minutes.
Add the chopped mushrooms and stir for a few minutes.
Add the spinach and stir for another minute.
Add the flour and stir.
Add the chicken stock and cook for a minute or two. Keep stirring until it is a thick consistency.
Your filling is ready. Put it in a bowl and set to one side.
Preheat your oven to 180°C (350°F) fan setting.
Prepare 4 sheets of filo pastry.
Put them down one by one on a large chopping board. On top of each filo pastry layer layer brush on some olive oil, and then place the next filo layer on top of it.
Do this until you have 4 filo sheets brushed with oil.
Cut the sheets into 9 squares by dividing them into 3 parts length-ways and 3 parts width-ways. Try to make them as square shaped as possible.
Spoon one tablespoon of the mixture into the middle of your squares.
Fold the sides up and into the middle so that they form little parcels.
Press down so that they stay put.
Brush a bit more oil on top of them.
Spray an oven dish with oil or rub with butter.
Place the parcels in the baking dish.
Bake for 25-30 minutes or until golden.
Enjoy with some more veggie sides, some cherry tomatoes or cucumber or on their own.
If you’ve enjoyed this kids dinner, take a look at our Gluten free chicken nuggets and our Crispy courgette fries for more fun ideas.
