Main Ingredients:

salt for water
250g/10oz spinach leaves, cooked and squeezed dry
6 sheets of filo pastry, 20x15cm/8x6in
a knob of butter, melted
250g / 10oz fresh convenience chicken tikka masala

Cooking Preparation of the Recipe:

1. Preheat the oven to 200C/400F/Gas 6.
2. Divide the spinach into 3 equal sized balls.
3. Lay the filo pastry sheets out flat, 2 on top of each other, and stick them together using some of the melted butter to fix them.
4. Place each ball of spinach into the centre of the filo rectangles. Spoon a couple of pieces of the chicken masala and the sauce on top of the spinach balls.
5. Bring the corners of the pastry up to meet, and twist them at the top, to form a sealed parcel. Repeat this with all of the parcels and place them on to a baking tray.
6. Drizzle what is left of the butter over the top of the parcels, to give them a golden brown colour as they are cooking. Cook them in the oven for around 10-15 minutes, and then serve.

Browse by categories