Ingredients (makes 8–10 pies)
Filling:
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1 kg / 2.2 lb chicken thighs, diced
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1 Tbsp (≈ 8 g) plain flour
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½ Tbsp (≈ 4 g) paprika
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½ Tbsp (≈ 4 g) dried oregano
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Salt & pepper, to taste
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2 cloves garlic, minced
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8 sun-dried tomatoes, chopped
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60 ml / 2 fl oz white wine
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300 ml / 10 fl oz chicken stock
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100 g / 3.5 oz feta cheese, crumbled
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50 g / 1.8 oz baby spinach
For Cooking & Assembly:
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30 g / 1 oz unsalted butter
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3 Tbsp olive oil (≈ 45 ml / 1.5 fl oz)
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120 ml / 4 fl oz olive oil (for brushing)
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375 g / 13.2 oz fillo pastry sheets
Instructions
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Sauté the Filling:
In a skillet over medium heat, melt 30 g butter with 3 Tbsp olive oil. Add chicken, flour, paprika, oregano, salt, and pepper. Stir until the chicken begins to brown. Add garlic and sun‑dried tomatoes; cook 2 minutes, then pour in wine. -
Add Stock & Cheese:
Pour in chicken stock, then stir in crumbled feta until it starts blending into the sauce. Fold in the spinach and cook until wilted. If the mixture seems too thick, add a splash of stock or water. Season to taste. Set aside to cool slightly. -
Preheat Oven:
Heat oven to 180 °C / 355 °F (fan-forced). -
Shape the Pies:
Bring fillo pastry sheets to room temperature. Take one sheet, spiral it by gently lifting corners around the center, then place another sheet folded in half on top. Gently mold into a small cup shape on your palm or the tray. -
Fill & Seal:
Spoon the cooled filling into each pastry nest. Brush fillo edges with olive oil to seal folds. Place pies seam-side down on a baking sheet. Brush tops generously with olive oil. -
Bake to Golden:
Bake for 35–40 minutes, or until deep golden and crisp. Remove and serve warm.
Pro Tips
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Allow the filling to cool before piping into fillo—hot filling can soften it too much.
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You can customize: swap spinach for kale, or add chopped olives for extra flavor.
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Best served fresh, but leftovers can be warmed in a 180 °C oven for 5–7 minutes.
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