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olive oil fresh spinach scallions chicken Creme Fraiche tarragon mustard lemon nuts freshly ground black pepper butter Parmesan cheese
Viewed: 63 - Published at: a year agoIngredients
- 1 tsp olive oil
- 8 oz (225g) fresh spinach, washed, tough stems removed
- 4 scallions, white and green parts, finely chopped
- 4 oz (115g) smoked chicken
- 1 1/3 cup creme fraiche or heavy cream
- 1 tbsp chopped tarragon
- 1 tsp Dijon mustard
- Grated zest of 1 large lemon
- 1/2 cup toasted pine nuts
- Freshly ground black pepper
- 4 thawed frozen filo sheets
- 4 tbsp butter, melted
- 1/4 cup Parmesan cheese, grated
Method
- Preheat the oven to 350F (180C).
- Heat the oil in a medium saucepan over medium heat.
- Add the spinach, cover, and cook about 5 minutes, until tender.
- Drain well and let cool.
- Pulse the spinach, scallions, smoked chicken, creme fraiche, tarragon, mustard, and lemon zest in a food processor until coarsely chopped.
- Stir in the pine nuts and season with pepper.
- Line a baking sheet with wax paper.
- Place 1 filo sheet on the work surface, with the short side running horizontally.
- Cover the remaining filo with a damp paper towel to prevent drying.
- Brush the filo sheet with melted butter.
- Top with a second sheet and brush again with butter.
- Cut the filo pastry into three 4in (10cm) strips.
- Place a heaping spoonful of the chicken mixture about 1/2 in (13mm) below the top of a strip.
- Fold the right corner of the strip diagonally to the left to form a triangle that covers the filling.
- Fold the triangle with the filling down, and repeat folding down and over until you reach the end of the strip.
- Brush with butter and place on the baking sheet.
- Repeat with the other 3 strips, then with 2 more filo sheets and the remaining filling.
- Sprinkle with the Parmesan.
- Transfer to a lightly oiled baking sheet.
- Bake for 20 minutes, until golden brown.
- Serve hot or warm.
