A light (and easy!) summer/autumn dinner. Perfect served alongside your favourite salad or greens.
Ingredients
400g chicken, diced
1 red onion, diced
1 tsp oregano
8 sheets filo pastry
4 handfuls spinach
1/2 tub basil pesto dip
1 wheel camembert, sliced lengthways into strips
1 capsicum, cut lengthways into thin strips
sesame seeds (topping)
1 egg, beaten (for brushing over the top of the pastry)
Method
Preheat oven to 180C bake.
Heat olive oil in a medium pan, over medium heat. Once hot, add onions and cook for 2-3 minutes or until soft and browned off
Add chicken and oregano and cook until chicken is cooked through
On a clean benchtop, lay out 2 sheets of filo (one on top of another). Fold a small amount (~1/5 pastry) over at one end so the pastry is doubled and the pesto won't leak through.
Smear pesto lengthways on the doubled part of the pastry (~1 tbsp).
Layer a handful of spinach, 2 slices of camembert, several pieces of capsicum, and the chicken and onion mix on top of the pesto.
Fold and roll the pastry into a parcel. All fillings should be completely sealed inside. Transfer to a lined oven tray.
Brush egg over the top of the pastry. Garnish with sesame seeds.
Repeat with the remaining pastry sheets and fillings - the ingredients will make 4 filos.
Cook in preheated oven for 20-25 minutes or until pastry is brown and crispy.
TIP: Feel free to get creative with the fillings - bacon, asparagus or even a cranberry sauce would also work well! |
Serves 4
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