This was adapted from a couple of recipes in cookbook, Symply Too Good to be True by Annette Syms. The refrigerated Filo is easier to use, I find the frozen very hard to handle. I always serve this with steamed rice.

Ingredients

2 serv.

sheets phyllo pastry, cut into quarters↗2
chicken, cooked↗250 g
light butter↗4 teaspoons
flour↗2 tablespoons
skim evaporated milk↗1 1⁄4 cups
shallots, sliced↗4 -6
lemon juice↗2 tablespoons
salt & pepper
low-fat cheese, grated↗1⁄2 cup
dried tarragon, to taste1 pinch
to taste

Step-by-step instructions

1
Layer each filo sheet diagonally in greased ramekins, spraying lightly between each sheet with olive oil spray - 4 quarters for each ramekin.
2
Give each ramekin a final quick spray then bake for 10 minutes at 200degC (400degF).
3
Melt butter for white sauce, stir in flour and cook stirring all the time until smooth.
4
Add milk slowly, stir until thickened then add shallots, pepper, salt, lemon juice and cooked chicken; heat through.
5
Spoon chicken mixture into filo baskets, sprinkle with cheese and serve with rice.

Source: food.com

Original recipe ↗

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