Greek Potato And Chicken Parcels With Pomegranate, Spinach And Sumac. Are you looking for a tasty dinner recipe?
Something different for a dinner party or weekend treat?
How about making this Greek Potato And Chicken Parcels With Pomegranate, Spinach And Sumac?
How To Make A Greek Potato And Chicken Parcels With Pomegranate, Spinach And Sumac:
- 150g baby new potatoes
- 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
- 80g Low-fat natural yogurt mixed with1tbsp zaatar
- 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.
Recipe and images courtesy of Love Potatoes.
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