Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac
Prep in Prep in:
15 mins
Cook in Cook in:
15 mins
Serves Serves:
4
Per Serving %RI
KCAL 453 22%
Fat 10.7g 15%
Sat Fat 2.2g 11%
Salt 1.9g 31%
Sugar 6.2g 6%

Method

Get involved in this incredibly enjoyable Greek potato recipe which finds the potato mingling with the flavours of chicken, pomegranate and spinach in a unique parcel presentation made of filo pastry.

-

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

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 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

You may also like

Alex Mackay's roast salmon & King Edward potatoes with sweet & sour relish recipe

Alex Mackay's Roast Salmon & King Edward Potatoes with Sweet & Sour Relish Recipe

"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."

  • Prep in: 5 mins
  • Cook in: 50 mins
Roasties and Vegetables with Red Pepper Dip Recipe

Roasted Potatoes and Vegetables with Red Pepper Dip Recipe

Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative. 

  • Prep in: 10 mins
  • Cook in: 40 mins
Dhal Vada

Dhal Vada

Dhal Vada, Spicy Potato and Lentil Snacks Recipe

Serve up something deliciously different for your guests this party season. These Indian street food snacks are really aromatic and satisfying.

  • Prep in: 10 mins
  • Cook in: 30 mins
Smoked Haddock & Potato Chowder Recipe

Smoked Haddock & Potato Chowder Recipe

A beautifully buttery consistency compliments the mixture of spuds, veg and delicious haddock in this chowder recipe. Discover how to create this amazing dish guaranteed to please. 

  • Prep in: 10 mins
  • Cook in: 15 mins
Campaign Financed with Aid from the European Union and British and Irish farmers
EU logo orange
ADHB logo