Spinach, Feta, & Chicken Filo Pie

 Tiktok done made me log in to my dead blog, purely so I can capture a recipe I saw in a video.  Insanity I say, insanity!

This recipe was absolutely delicious though, so kudos to @kalscookingpot for getting me to try out using Filo for the first time. Bonus points, this should be a 1 dish pot if you grab the right size.


Ingredients:

• 2 - 2.5 pds chicken thigh - cubed  (I used 2.25 pds cause that's what the package was)
• 2 medium onions - diced
• 1/4 cup of diced butter
• 3 tbsp flour
• 1 cup chicken stock
• 1/3 cup greek yogurt
• 1 cup heavy cream
• 6-8 cups fresh spinach (Listen, who am I to tell you what your heart says)
• 8 oz feta -crumbled 
• Large Filo sheets (I used 1/2 a box, defrosted of course)
• 1/4 cup melted butter
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried garlic (I recommend roasted garlic)
• 1 tsp dried thyme
• 1 tsp dried parsley  (I skipped this)
• salt to taste

Instructions:

1. Preheat oven to 350 degrees
2. Heat some oil in a pan and saute the onions until golden brown
3. Add chiccken and cook until color changes.
4. Add spices (pepper, salt, paprika, garlic, thyme, and parsley) & cook on high for a few minutes
5. Cover and simmer for 5 minutes
6. Uncover and allow chicken juices to boil and reduce a little
7. Add butter and allow to melt, then add flour and stir until mixture is thickened
8. Pour in chicken stock, heavy cream, and greek yogurt
9. Mix well and cook on high heat until consistency is thicker but still pourable 
   
10. Add spinach, cover and cook on medium until spinach is wilted
11. Remove lid and stir, simmer until mixture reduces to desired consistency (should be thicker but still be pourable, as it will reduce further in oven)
12. Crumble feta all over the top 
13. Roll up sheets of filo (one at a time) into a round rosette (or crumbled ball, whatever your patience has in you) and place on top of the mixture until fully covered.
14. Spoon melted butter generously all over the top of the filo
15. Bake in oven for 30 minutes or until filo pastry is golden, crispy, and deliciously cooked through.
    
16. Serve immediately and be impressed with yourself

Small tweaks I'll make my next go round:

• 
  
• Probably add more spices
• Add more feta
• Might dice in some mushrooms
• Probably more spinach
• 
  
• - and most importantly, I'll stick with the 6 qt dutch oven instead of going to my larger pan - which made my filling to crust ratio closer to 1:1 than I intended.