Greek potato and chicken parcels with pomegranate, spinach and sumac

Prep in:
15 mins
Cook in:
15 mins
Serves:
4
Per Serving %RI
KCAL 453 22%
Fat 10.7g 15%
Sat Fat 2.2g 11%
Salt 1.9 31%
Sugar 6.2g 6%

Heat the oven to 220c

Cook the potatoes in salted, boiling water until soft and drain, leaving to steam dry while.

Cook the spinach for one minute in a hot pan until wilted then squeeze out the excess water.

Mix together the remaining ingredients apart from the filo, pomegranate and butter. Taste the filling and adjust the seasoning.

Wrap a sheet of filo over the bottom of a dariole mould/oven-proof teacup or muffin tray, spray with a little cooking spray and then wrap another one over it. Spray again. Repeat another three times then put in the oven until golden brown and crisp, about 10-15 minutes.

When cooked and cool enough to handle, gently turn them upside down and remove the moulds. Fill with the cooked chicken mixture, top with pomegranate seeds and sesame seeds.

Serve with the yoghurt and zatar mixture.

Ingredients

150g baby new potatoes or 150g Rooster potatoes, quartered

150g cooked, diced chicken

200g spinach

2tbsp sumac

Seeds from 1 pomegranate

8 sheets of filo pastry

Melted butter or one-cal cooking spray

1tbsp sesame seeds

Salt and pepper to season

To serve:

80g Low fat natural yogurt mixed with1tbsp zatar

150g baby new potatoes or 150g Rooster potatoes, quartered 150g cooked, diced chicken 200g spinach 2tbsp sumac Seeds from 1 pomegranate 8 sheets of filo pastry Melted butter or one-cal cooking spray 1tbsp sesame seeds Salt and pepper to season To serve: 80g Low fat natural yogurt mixed with1tbsp zatar

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