Filo Bags Stuffed with Chicken, Spinach and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 298.7 μg | (498 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,099 mg | (27 %) | ||
| Calcium | 328 mg | (33 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 300 grams fresh Spinach
- 2 Chicken breasts (about 120 grams)
- 200 grams button Mushroom
- 1 onion
- 20 grams butter
- 175 milliliters dry white wine
- 100 grams cream cheese
- 200 milliliters Whipped cream
- 50 grams grated pecorino romano
- salt
- peppers
- 6 sheets Filo dough
- 4 Tbsps olive oil
Preparation steps
Rinse, trim and chop coarsely the spinach. Rinse the chicken breasts, pat dry and cut into small pieces. Trim the mushrooms and cut into slices. Peel the onion and chop finely.
For the filling, heat butter in a pan and saute the onion until soft. Add the mushrooms and chicken breast pieces, and fry for about 2 minutes. Add the spinach and cook for another 3-4 minutes until the spinach wilts. Pour the white wine, add the cream cheese and the cream. Stir in the Pecorino cheese, let boil for about 5 minutes until creamy, and season with salt and pepper.
Line a baking tray with parchment paper.
Separate the filo dough sheets apart, halve each sheet, put the filling on top of each sheet, and squeeze the edges towards the center to make small bags. Brush the filo bags with oil and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 20 minutes. Serve warm or cooled as desired.
