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1
Preheat oven to 375 degrees F.
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2
Find a large mug or small bowl that measures about 4 inches in diameter.
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3
Arrange 4 sheets fillo dough on a large cutting board.
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4
Place the mug or bowl over the dough, beginning at one corner.
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5
Use the mug or bowl as a guide to cut a small round of dough.
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6
A small serrated knife is best for cutting through the dough.
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7
Press the small round of dough into a muffin tin to form a mini crust, and repeat until one muffin tin is filled.
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8
Arrange 4 more sheets of fillo dough on the cutting board and repeat the process, filling a second muffin tin.
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9
Pour 2 tablespoons olive oil into a small bowl and, using a pastry brush, brush some oil all over the inside of each crust.
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10
Bake for about 8-11 minutes, or until crusts are crisp and golden brown.
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11
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat.
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12
Add the cubed chicken and season with a pinch of salt and pepper.
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13
Saute until chicken is golden brown, about 5-7 minutes.
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14
Transfer to a covered bowl, and set aside.
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15
Add the remaining 3 tablespoons olive oil, along with garlic, onion, potatoes, celery, and parsnips.
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16
Season with salt and pepper.
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17
Cook until veggies begin to soften, about 7 minutes.
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18
Reduce heat to medium.
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19
Add thyme and ground sage.
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20
Stir and combine.
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21
Add white wine and allow it to cook and reduce down, about 2 minutes.
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22
Add chicken broth.
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23
Also add the spinach (if using) and the cooked chicken that was set aside earlier.
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24
Allow the broth to simmer, stirring often, until it has reduced down, about 8-11 minutes.
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25
The starch from the potatoes should thicken the broth.
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26
Season to taste with salt and pepper.
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27
Remove fillo crusts from muffin tins.
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28
Fill each crust with heaping spoonfuls of the chicken mixture.
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29
Garnish with parsley if desired.
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30
Serve.
