Makes 10
Ingredients
1.2kg chicken thighs,
1 tsp garlic powder
1 tsp salt degrees
1kg ricotta
1 cup shaved parmesan
1 bunch spring onions, fine sliced
1 red onion, fine diced
1 cup grated cheese
200g of sliced spinach
½ cup chives
1 tablespoon salt
½ teaspoon white pepper
2 tablespoons toasted pine nuts
1.5 cups pesto
30 sheets of filo pastry
Method
Heat oven to 175degC.
Mix chicken thighs with garlic powder and salt. Sear in a frypan until brown and then bake until cooked right through.
Mix the rest of the ingredients in a big bowl. Separate evenly into 10 portions on a tray. Chill overnight.
Lay out one sheet of filo and spray with oil or coat with melted butter and top with another sheet, repeat so you have three layers.
Put one portion of chicken on the filo, fold each side over the chicken and roll up into a tidy parcel. Place on a lined tray. Repeat until all the chicken is wrapped up.
Spray the top of the filo with oil and sprinkle with sesame seeds.
Bake at 220degC till golden brown, 10-15mins.
Recipe requested by Sue Shaw, Winton
Recipe provided by Nichol’s Cromwell
• If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
