Phyllo pastry parcels with chicken spinach

METHOD:

Add the butter to a hot pan and then brown the chicken in the butter.

Add the mushrooms, onions and garlic and sauté until soft.

Add the wine and bring to the boil. Then add the spinach and reduce heat.

Add the cream cheese and stir until it melts. Add the evaporated milk and stir until smooth.

Remove from heat, add parmesan cheese and leave to cool before filling the pastry parcels.

Working quickly, unroll the phyllo pasty and cut into quarters. Layer the quarters on top of each other with a brushing of butter in between each layer, then add a large spoonful of the creamy filling and press together all the edges to form a little parcel.

Brush with melted butter and bake at 180C until golden.

SERVES: Four

TIME: 30 minutes

Ingredients:

• 30ml butter
• 2 chicken fillets, cut up
• 250ml mushrooms, sliced
• half an onion, chopped
• 2 cloves garlic, crushed
• 200ml white wine
• 280g frozen spinach
• 125g cream cheese
• 250ml evaporated milk
• 60g parmesan cheese
• 6 sheets of phyllo pastry
• 50ml melted butter