Three Cheese Chicken Filo Pie With Spinach, Red Pepper, And Almond

6 servings

1 spanish onion, thinly sliced
1 red pepper, thinly sliced
1 bag spinach – cooked and drained
3 chicken breasts – cooked and sliced
¾ tub ricotta cheese, (475gr. Size)
40g grated Asiago
50g grated Parmesan Cheese
Juice of 1/2 lemon
1 egg, whisked
½ cup toasted almonds

Method: sauté onion and pepper until soft. Once cooked, transfer to a bowl and add cheeses, lemon juice and spinach. Season with salt and pepper then add beaten egg and combine thoroughly. Use ¾ cup of cheese mixture and ½ chicken breast per filo pie.

To make filo rolls:

Use two sheets of filo pastry per pie – brush both sides of pastry with canola oil and place almonds on one sheet and then layer the second sheet over top.
Position filo pastry with rectangular shape upright.
Place cheese mixture and chicken in bottom right hand corner.
Fold pastry in half bringing left hand corners to meet right hand corners
Smooth pastry around cheese mixture
Take bottom right hand corner and fold it diagonally to left hand edge of pastry. It should create a triangular shape. Take the bottom left corner and fold it straight up the left hand edge. This will continue the triangular shape.
Continue to roll pastry in this fashion up towards the top edge of the pastry.

Brush with butter, and bake 400F for 10-15 minutes until golden.


This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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