Chicken and date parcels

  • Filo pastry
  • 1 Tablespoon of olive oil
  • 1 Red onion finely chopped
  • 1 Red chilli deseeded and finely chopped
  • Zest of one lemon
  • 1/2 Teaspoon Zatar
  • 1 Teaspoon sumac
  • 1 Tablespoon toasted pine nuts
  • 1 Tablespoon chopped medjool dates
  • 100g baby spinach
  • 1 Dessert spoon good quality balsamic vinegar
  • 1 Cup of cooked chicken cut into fine strips
  • 1/2 Cup of feta cheese chopped
  • 1 Tablespoon pomegranate seeds
  • 6 Spring onions chopped
  • 2 Tablespoons of melted butter
  • Yoghurt accompaniment
  • 2 Tablespoons Greek yoghurt
  • Juice of half a lemon
  • 1 Teaspoon finely chopped ginger
  • 2 Tablespoons chopped cucumber
  • 1 Teaspoon chopped fresh mint
  • 1 Teaspoon chopped fresh coriander
  • Gently fry the red onions, chilli and garlic.
  • Add the lemon zest, zeta, sumac and pine nuts. Stir in the dates and spinach and cook for a couple of minutes.
  • Turn off the heat and mix in the other ingredients but not the butter or filo pastry.
  • Lay out the first sheet of filo pastry cut to the size you desire your parcels i.e. each sheet cut in half. Lightly butter it and then lay another piece on top slightly rotated to make the beginning
  • Place a spoon full of the ingredients in the centre and pull the sides up around the ingredients. Lightly butter the outside of the parcel and a baking tray.
  • Bake the parcels for about 20 minutes at 160° until lightly browned
  • Mix the ingredients of the yoghurt accompaniment together and serve by the parcels with some rocket salad