|Sat Fat 2.2g||11%|
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.
150g baby new potatoes
150g cooked, diced chicken
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 zatar
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Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
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This campaign was originally produced in the framework of a programme co-financed by the European Union