How to make Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac

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.

Prep: 15 mins
Cook:15 mins

Serves 4

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 yoghurt mixed with 1tbsp zatar

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 / ovenproof 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.

Recipe from lovepotatoes.com