Crispy Chicken Filo Parcels
Ingredients
- • 500 g chicken breast
- • 8 item filo pastry sheets
- • 60 g butter, melted
- • 120 g cream cheese
- • 100 g spinach, fresh
- • 2 cloves garlic
- • 5 g lemon zest
- • 5 ml dried oregano
- • 15 ml olive oil
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Cut chicken breasts into 4 equal portions and pound to about 1cm thickness. Season both sides with salt and pepper.
- 3
Heat olive oil in a pan over medium heat. Sauté minced garlic for 30 seconds, add spinach and cook until wilted. Set aside to cool.
- 4
In a bowl, mix cream cheese with cooled spinach, lemon zest, and oregano. Season with salt and pepper.
- 5
Spread about 2 tablespoons of the cream cheese mixture on each chicken piece. Roll the chicken tightly to enclose the filling.
- 6
Lay out 2 sheets of filo pastry, brush with melted butter. Place one chicken roll at the bottom edge and wrap like a spring roll, folding in the sides.
- 7
Repeat with remaining chicken and filo. Brush all parcels generously with remaining butter.
- 8
Place parcels seam-side down on the prepared baking sheet. Bake for 25-30 minutes until golden brown and chicken reaches 74°C (165°F) internal temperature.
- 9
Let rest for 5 minutes before serving. Cut diagonally for an elegant presentation.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These golden filo parcels are my go-to for impressing dinner guests - the crispy pastry gives way to creamy, lemony chicken that's surprisingly simple to master. Serve with a crisp salad and watch them disappear!"
