Chicken and mushroom filo pies

Photographer: Melanie Jenkins

Try our low calorie chicken and mushroom filo pies, so easy to make, delicious healthy snack and great to pop into lunchboxes.

Serves: 10 (makes 10 pies)

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

spray oil

5 sheets filo pastry

1 tablespoon reduced-fat spread, melted

1 ½ cups white button mushrooms, chopped

100g skinless boneless chicken breast, chopped

1 cup cooked spinach, chopped

⅓ cup salt-reduced liquid chicken stock

½ cup reduced-fat sour cream

¼ cup low-fat plain yoghurt

1 tablespoon dried tarragon

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Preheat oven to 180°C. Grease 10 holes of a 12-hole muffin pan with oil spray. Cut filo pastry sheets in half. Take 1 sheet and spread with melted spread, fold over, spread with spread and fold again so it is a quarter of the size. Fit into muffin pan hole and repeat until all 10 are filled with
a filo basket. Cover with a damp tea towel to avoid drying out.

2 Heat a non-stick frying pan with oil spray. Add mushrooms and chicken and stir until cooked. Add the remaining ingredients and stir well until sauce is thickened and ingredients combined.

3 Divide filling among filo baskets then place in oven for 10-15 minutes until filo is golden.

HFG tip

These are best eaten on the day of baking.

Nutrition Info (per serve)

Calories 67 cal

Kilojoules 280 kJ

Protein 4 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 1 g

Dietary fibre N/S

Sodium 100 mg

Calcium 40 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.