Chicken & Spinach Filo Parcels

clock 20 minutes + 35 minutes bowl Serves 4


  • 20 g butter, salted
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 Tbsp plain flour
  • 1 cup milk
  • 400 g frozen spinach, thawed and squeezed dry
  • 1/2 lemon, for zest
  • 400 g chicken breasts, cut in half
  • 1/2 tsp dried tarragon
  • 20 g butter, melted, for brushing
  • 8 sheets filo pastry
  • 1 tsp toasted sesame seeds
  • 60 g salad leaves
  • 1 carrot, grated
  • 1/4 red onion, thinly sliced
  • salt & pepper, to taste
Buy these ingredients now


  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. Place the chicken breasts into a pot and cover with water. Bring to a simmer and cook for 10 minutes or until cooked through. Remove and cool until easy to handle and shred into pieces.

  • 3. In a medium sized saucepan melt the butter. Add the onion and garlic cooking for 2 or 3 minutes without browning. Add the flour and cook for 1 minute. Slowly add the milk, stirring until the sauce has thickened.

  • 4. Chop spinach roughly.

  • 5. Into a large bowl place the spinach, lemon zest, tarragon, white sauce, chicken and season well. Stir to combine well and allow to cool completely.

  • 6. When ready to assemble place one sheet of filo on the bench, brush with butter and top with another sheet. Place a quarter of the mixture at one end then fold and roll into a parcel. Place onto a baking tray, and continue to make the remaining parcels. Brush with the melted butter and sprinkle with sesame seeds. Bake for 20 minutes or until golden and crisp.

  • 7. Serve with a green salad.

  • Tip: Wrap any leftover pastry well and use on another occasion. It will last in the fridge for 2 weeks.

Related Recipes