- STEP 1
Preheat the oven to 180oC (fan 160oC).
- STEP 2
Lay out the filo pastry and cut into squares big enough to fit into large ramekin dishes. Brush each individual square with the melted butter and place them into the ramekin dishes, layering up 3 of the filo squares in each. Bake for 12-15 minutes, until golden brown and crispy.
- STEP 3
Meanwhile, wash the potatoes and simmer for 12 – 15 minutes in salted water until tender. Drain then dice and leave to cool.
- STEP 4
Make the drizzling sauce by mixing the harissa in to the yogurt.
- STEP 5
Cut up the spinach and blanch in butter until wilted.
- STEP 6
In a large bowl add the chicken, the diced potatoes and the spinach and then mix in the sumac until all the ingredients are coated.
- STEP 7
Take the filo baskets out of the ramekin dishes and put them onto a serving plate or board. Spoon the chicken and potato mixture into the filo baskets being careful not to break them. Serve with the aromatic drizzling sauce on the side.