Blog, Dinner

Chicken & Basil Filos

1200 x 800 fetaured images - Book Filo Parcels

These little beauties are absolutely delicious, and a meal I often cook when guests come over. They take a little bit of preparing but are super-fast to cook. Izzy often asks for these filos, but they are not exactly the most highly nutritious meal so I like to save them for special occasions. Note a pastry brush will really help with this recipe.

Preparation Time: 20 minutes • Cooking Time: 10 minutes • Serves 6

6 boneless, skinless chicken thigh cutlets

1 cup olive or vegetable oil

1 onion, chopped

Salt and pepper

3 zucchinis, grated

250g punnet sour cream

250g punnet cream cheese

135g tub basil and cashew pesto

375g packet filo pastry

¼ cup Parmesan

Sweet chilli sauce, to serve


Preheat the oven to 180°C fan bake. Line an oven tray with tinfoil or baking pape

Chop the chicken into small pieces and place in a frying pan on medium heat along with the onion and a little oil. Add salt and pepper to taste and fry the chicken and onion until chicken is completely cooked. Set aside to cool.

In a large bowl, mix together the zucchini, sour cream, cream cheese and pesto. Add cooled chicken and onion and mix together well.

Lay one sheet of filo pastry down (landscape direction) on a flat, dry surface. Dip pastry brush in oil and paint the corners, then paint an X in the middle and place another filo pastry sheet on the top. Repeat twice more. There should be four layers of pastry sheets. Cut in half with a sharp knife.

Take one half and lay out in a landscape direction again. Place 4 tablespoons of the chicken mixture in the middle. Fold the bottom up and the top down, meeting in the middle. Then take the right end and roll and flip until you have a rectangle. Coat the open edge with oil to stick it down.

Repeat the process until all chicken mixture has been used up. You will usually get through a whole packet of filo pastry.

When all filos are lined up on the tray, sprinkle with Parmesan and bake for about 10 minutes. Watch them very closely; when the tops have a slight brown tinge they are ready.

Serve with a dollop of sweet chilli sauce and a yummy fresh salad.