Ingredients:
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1 large bunch broccoli, cut into florets |
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50g butter |
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1 onion, finely chopped |
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1 clove garlic, crushed |
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2 tbsp flour |
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1 cup milk |
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225g boneless cooked chicken |
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2 grated parmesan cheese |
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2 tsp salt or as desired |
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8 sheets filo pastry |
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50g grated mozzarella cheese |
- Blanched broccoli for about 8-10 minutes in salted water.
- Rains under cold water. Drain.
- Melt butter in saucepan, sauté onion and garlic until soft, add flour and
cook for about one minute.
- Take off the heat and gradually add the milk. Return to heat until boiling
occurs and sauce thickens.
- Add chicken, parmesan and broccoli. Season with salt.
- Brush the sheets of filo pastry with melted butter. Place the filling
along the edge leaving a 5cm boarder. Sprinkle mozzarella over the filling.
Fold ends in, roll- up and seal.
- Brush all over with milted butter. Place up side down (with seal on the
bottom) on a baking sheet. Bake at 200°C-392°F for 30 minutes or until
golden brown.
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