COOKING INSTRUCTIONS (cont.)
Lay out one sheet of phyllo pastry, brush with the melted butter, then lay another sheet ontop. Repeat this process until you have layed down 4 sheets of phyllo pastry. Place some of the chicken mixture in the middle of the pastry, enough to serve one person, then begin to pick up the sides of the phyllo pastry, and wrap the pie. Tie the bunch of pastry above the chicken with either tin foil, or a pieve of leek.
Place the pie onto a buttered oven tray, and bake in the oven set at 180 degrees celsius for about 10 - 15 minutes or until the outside is golden brown.
Serve hot on some fried spinach.
INGREDIENTS ( for 4 servings)
2 tbsp vegetable oil
2 onion, finely chopped
2tsp garlic, crushed
2 tsp ginger, grated
15 chicken thighs, skinned and de-boned
pinch of saffron
1/2 cup Parmesan cheese
1 cup cottage cheese, smooth
salt and pepper for seasoning
1 roll phyllo pastry
2 tbsp butter, melted
500g spinach, de-stemmed and chopped
1 cup cream
2 tsp peanut butter
Pre-heat the oven to 180 degrees celsius.
Fry the onion, ginger, garlic and saffron together in the vegetable oil until the onions are soft on a medium heat. Once the onions have become transluscent, add the de-boned and skinned chicken thighs, and fry together, still on a medium heat, for about 10 minutes. After 10 minutes, add water to cover the ingredients.
Allow to cook for a further 10 - 15 minutes, or until the thighs have been cooked through. Pass the mix through a strainer, discarding the liquid. Roughly chop the mixture, transfer into a bowl, add seasoning, Parmesan cheese, eggs and the cottage cheese and mix through thoroughly. Once mixed, set aside.