These parcels are flaky on the outside and creamy on the inside, offering a perfect balance of texture and flavor. They’re easy to prepare, look elegant, and can be made ahead for convenience. Ideal for entertaining or quick meals, they’re both versatile and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Filo pastry sheets
Cooked chicken (shredded or diced)
Fresh spinach or frozen spinach (thawed and drained)
Onion or spring onions
Garlic
Feta cheese or cream cheese
Parmesan cheese
Olive oil or melted butter
Salt
Black pepper
Dried or fresh herbs (such as dill or parsley)
Optional nutmeg
Optional egg (for sealing or brushing)
Directions
Preheat the oven to 180°C.
Heat a little olive oil in a pan and cook the onion and garlic until softened.
Add the spinach and cook until wilted. If using frozen spinach, ensure all excess moisture is removed.
Stir in the cooked chicken, cheese, herbs, salt, pepper, and optional nutmeg. Mix well and let cool slightly.
Lay out a sheet of filo pastry and brush lightly with oil or melted butter. Place another sheet on top.
Cut the layered filo into strips or squares.
Spoon some filling onto one end and fold into parcels (triangles, rectangles, or rolls).
Place the parcels on a lined baking tray.
Brush the tops lightly with oil, butter, or beaten egg.
Bake until golden, crisp, and flaky.
Allow to cool slightly before serving.
Servings and timing
Servings: 4–6 (depending on size and number of parcels)
Prep time: 25 minutes
Cook time: 25–30 minutes
Total time: about 50–55 minutes
Variations
Add ricotta for a creamier filling.
Use different herbs like mint or basil for a flavor twist.
Swap chicken for turkey or keep it vegetarian with extra cheese or mushrooms.
Add pine nuts for crunch.
Include sun-dried tomatoes for a tangy depth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 170–180°C to maintain crispness.
Avoid microwaving, as the pastry may become soft.
You can freeze unbaked parcels for up to 2 months and bake directly from frozen, adding extra cooking time.
FAQs
Can I use frozen spinach?
Yes, just make sure it’s fully thawed and well-drained.
How do I keep filo pastry from drying out?
Keep it covered with a slightly damp cloth while working.
Can I make these ahead of time?
Yes, assemble them and refrigerate before baking.
What cheese works best?
Feta, cream cheese, or a mix of cheeses all work well.
Can I bake instead of frying?
These parcels are baked by default, so no frying is needed.
Why are my parcels soggy?
Too much moisture in the filling can cause sogginess. Drain spinach well.
Can I make them vegetarian?
Yes, simply omit the chicken and add more vegetables or cheese.
What shapes can I make?
Triangles, rolls, or small squares all work.
Can I serve them cold?
They are best warm but can also be enjoyed at room temperature.
How do I get a golden finish?
Brush with oil, butter, or egg before baking.
Conclusion
Chicken and Spinach Filo Parcels are a delicious combination of crisp pastry and creamy filling. They’re easy to customize, perfect for any occasion, and bring a touch of elegance to simple ingredients.
Chicken and Spinach Filo Parcels are crispy, golden pastries filled with tender chicken, flavorful spinach, and creamy cheese, wrapped in delicate filo layers. This easy filo parcel recipe is perfect for appetizers, snacks, or light meals, offering a flaky texture and rich, savory filling.
Author:Catherine
Prep Time:25 minutes
Cook Time:25–30 minutes
Total Time:50–55 minutes
Yield:4–6 servings
Category:Appetizer / Snack
Method:Baking
Cuisine:Mediterranean-Inspired
Diet:Gluten Free
Ingredients
Filo pastry sheets
Cooked chicken (shredded or diced)
Fresh spinach or frozen spinach (thawed and well-drained)
Onion or spring onions (chopped)
Garlic (minced)
Feta cheese or cream cheese
Parmesan cheese (grated)
Olive oil or melted butter
Salt
Black pepper
Dried or fresh herbs (dill or parsley)
Optional: nutmeg
Optional: egg (for brushing or sealing)
Instructions
Preheat oven to 180°C.
Heat olive oil in a pan and cook onion and garlic until softened.
Add spinach and cook until wilted (ensure excess moisture is removed).
Stir in cooked chicken, cheese, herbs, salt, pepper, and optional nutmeg. Let the mixture cool slightly.
Lay out a sheet of filo pastry and brush lightly with oil or melted butter. Place another sheet on top.
Cut the layered filo into strips or squares.
Spoon filling onto one end and fold into parcels (triangles, rolls, or rectangles).
Place parcels on a lined baking tray.
Brush tops with oil, butter, or beaten egg.
Bake for 25–30 minutes until golden, crisp, and flaky.
Allow to cool slightly before serving.
Notes
Always drain spinach thoroughly to avoid soggy pastry.Keep filo covered with a damp cloth while assembling to prevent drying.Add ricotta or extra cheese for a creamier filling.Can be assembled ahead and refrigerated before baking.Freezes well before baking for convenient meal prep.
