Ethiopian Chicken Filo Pie
A twist on traditional French pie, this Ethiopian-inspired dish combines the flaky layers of filo pastry with the spicy flavors of Ethiopia.
Ingredients
- ●250g chicken breastboneless, skinless
- ●100g feta cheesecrumbly, salty
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●250g filo pastrythawed
- ●1 tbsp olive oilfor brushing
- ●1 tsp spicesEthiopian berbere spice or similar
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
- 3
Add the minced garlic and cook for another minute.
- 4
Add the chicken breast and cook until browned on all sides.
- 5
Add the crumbled feta cheese and stir to combine.
- 6
Mix in the Ethiopian berbere spice.
- 7
Roll out the filo pastry to a large rectangle.
- 8
Place the chicken mixture in the center of the pastry rectangle.
- 9
Brush the edges of the pastry with olive oil and fold the pastry over the filling to form a triangle.
- 10
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is hot.
- 11
Serve hot, garnished with chopped fresh herbs if desired.