Chicken and shiitake filo

Babiche Martens

There was no way I could walk past the eye-catching shiitake mushrooms, they looked so luscious. Here I have made a favourite spinach, cottage cheese and mushroom filo. Often I will make individual parcels, but this is a large one that can be easily sliced.

Ingredients

1 Tbsp	Olive oil
300 g	Shiitake mushrooms, roughly chopped (Main)
2	Garlic cloves, crushed
60 g	Spinach
125 g	Cottage cheese
50 g	Parmesan cheese, grated
¼ cup	Basil, chopped
300 g	Chicken, cooked, roughly chopped (Main)
1	Lemon, 1 tsp lemon zest
6 sheets	Filo pastry
15 g	Butter, melted
1	Egg, whisked, to glaze
1 to decorate	Sesame seeds

Directions

1. Preheat oven to 180C.
2. Heat oil in a frying pan to a medium heat. Add mushrooms and garlic. Cook for 4 or 5 minutes until softened. Add spinach and allow to wilt. Remove and allow to cool.
3. In a large bowl mix mushrooms with cottage cheese, parmesan, basil, zest and chicken.
4. On a piece of baking paper lay out a piece of filo, brush with butter and top with another piece. Continue until all filo is used.
5. Place filling on one third of the filo, lengthways. Brush the edges with butter. Fold in the ends. Roll so the sealed edge is underneath.
6. Lift on to a baking tray. Brush with egg and sprinkle with sesame seeds. Place in the oven for 20 minutes or until golden.