Ingredients:

  • 2 cups (300g) cooked chicken breast, finely diced
  • 4 oz (115g) feta cheese, crumbled
  • 2 oz (55g) cream cheese, softened
  • 2 cups (60g) fresh spinach, finely chopped and sautéed
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 1 package (16 oz / 450g) phyllo dough, thawed
  • 1/2 cup (115g) unsalted butter, melted
  • 1 tbsp (15ml) sesame seeds

Instructions:

  1. In a medium bowl, combine the diced chicken breast, crumbled feta, softened cream cheese, sautéed spinach, and minced garlic.
  2. Stir in the oregano, salt, and pepper until the mixture is cohesive and velvety; refrigerate for 10 minutes to firm up.
  3. Preheat the oven to 375°F (190°C).
  4. Unroll the phyllo dough and keep it covered with a slightly damp kitchen towel to prevent drying.
  5. Lay two sheets of phyllo on your workspace, brush the surface lightly with melted butter, and cut the stacked sheets into 3-inch wide strips.
  6. Spoon 1 tbsp of the chilled chicken mixture onto the bottom corner of a phyllo strip.
  7. Fold the corner over the filling to form a triangle and continue folding diagonally until you reach the end of the strip.
  8. Seal the final corner with a small dab of butter and place the triangle on a parchment-lined baking sheet.
  9. Brush the tops of the triangles generously with melted butter and sprinkle with sesame seeds.
  10. Bake for 12–15 minutes until the pastry is mahogany-colored.