Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
12
- 5mL extra virgin olive oil cooking spray
- 2 small chicken breasts, finely diced
- 2 cloves garlic, crushed
- 400grams tomato passata
- 180grams Lemnos Traditional Fetta
- 4 sheets filo pastry
- 1/4 bunch basil, small leaves picked
- 1 lemon, cut into wedges
Description
These handheld cups, filled with juicy chicken and tangy feta, are an ideal afternoon snack for young and old.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, -cup-capacity muffin pan. Set aside. Heat a large non-stick frying pan over medium-high heat. Spray with oil. Add chicken and garlic. Cook for 1-2 minutes or until browned. Add passata and stir. Reduce heat to medium and simmer, stirring occasionally, for 3-5 minutes or until chicken is cooked through and sauce has reduced. Remove from heat. Cool. Stir two-thirds of the feta through chicken mixture.
Step 2 of 3
Stack pastry on a clean work surface, spraying between sheets with oil. Cut into 12 squares. Line prepared pan holes with pastry to form pastry cups. Bake for 5-8 minutes or until golden-brown.
Step 3 of 3
Spoon chicken mixture into pastry cups. Top with remaining feta. Bake for a further 5 minutes or until golden. Sprinkle with basil and season with freshly cracked black pepper. Serve with lemon.
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