These chicken, spinach and feta filo parcels are so delicious and are a perfect mid week meal. Such a great way to use up leftover cooked chicken.
I thought it was about time that I made these delicious Chicken, Spinach and Feta Filo Parcels again. I created this recipe about seven years ago and it was my very first recipe video on the VJ cooks Facebook page, thank goodness my filming and editing skills have improved since then.
This recipe is great way to use up any leftover cooked chicken that you have, from a roast or a rotisserie chicken from the store. If you don't have any cooked chicken available simply bake chicken breast in the oven until cooked through then shred or chop into small pieces.
The mixture inside the filo parcels is so tasty and would also make a great pie filling. With just a few ingredients chicken, garlic, onion, feta, spinach and eggs it makes for a super delicious meal.
HOW TO MAKE CHICKEN FILO PARCELS:
Preheat oven to 190°C fan bake. Heat a large frypan over medium heat, add olive oil and sauté sliced onion for 5 minutes until softened. Stir in crushed garlic then add baby spinach. Keep stirring until the spinach has wilted then add the chicken.
Turn off the heat and crumble in the feta and then crack in the eggs. Season well with salt and pepper then stir everything to combine. Set aside to cool slightly before wrapping in the filo. Place one sheet of filo onto a board and spray with oil. Layer over another sheet of filo and spray again.
Place ½ cup of chicken mixture in a line 5cm from one end, fold in the sides and then roll up the filo, spraying oil in between each fold. Roll up the remaining filo parcels. Spray the top with oil and sprinkle over sesame seeds. Bake for 30 minutes until golden and cooked through. Serve hot with a fresh garden salad.
You don't have to roll it up into a long log like shapes, you could make triangles or even put the filo into mini muffin tins and fill them up with the mixture to make little pies. I like to serve my chicken spinach and feta filo parcels with a delicious green salad. The one picture is simply made with rocket, cherry tomatoes, cucumber and toasted pine nuts, dressed with olive oil and a sweet balsamic glaze.
Recipe FAQs:
This meal is so versatile you change up the flavours of the filling easily. If you wanted to try a vegetarian option then swap the chicken for mushrooms, they would be so delicious with the feta and spinach. Make sure you season the filling well before rolling it up into the parcels.
If you have children that don't like spinach you could just leave it out. If you don't have any feta, cream cheese would also work well at binding the mixture together.
Storage:
Store any leftover Chicken and Spinach filo pastries in an airtight container in the fridge for up to two days. Reheat in the oven until piping hot.
Filo pastry is not suitable for freezing.
Top tips:
If you want to cook the chicken breast from scratch then slice two large chicken breasts (600g) in half, season well and bake for 30 minutes until cooked through. Shred before adding to the mixture.
Related Recipes:
Chicken, spinach and feta filo parcels
Easy and super tasty chicken filo pastry parcels filled with a chicken, spinach and feta mixture.
Ingredients
- 1 Tbsp olive oil
- 1 onion, sliced
- 6 cloves garlic, crushed
- 1 bag of baby spinach (130g)
- 500g cooked chicken breast, chopped
- 150g feta
- 2 eggs
- 12 sheets of filo pastry
- 2 Tbsp sesame seeds
Instructions
- Preheat oven to 190°C fan bake.
- Heat a large frypan over medium heat, add olive oil and sauté sliced onion for 5 minutes until softened. Stir in crushed garlic then add baby spinach.
- Keep stirring until the spinach has wilted then add the chicken.
- Turn off the heat and crumble in the feta and then crack in the eggs.
- Season well with salt and pepper then stir everything to combine.
- Set aside to cool slightly before wrapping in the filo.
- Place one sheet of filo onto a board and spray with oil. Layer over another sheet of filo and spray again.
- Place ½ cup of chicken mixture in a line 5cm from one end, fold in the sides and then roll up the filo, spraying oil in between each fold. Roll up the remaining filo parcels. Spray the top with oil and sprinkle over sesame seeds.
- Bake for 30 minutes until golden and cooked through.
- Serve hot with a fresh garden salad.
Notes
- If you want to cook the chicken breast from scratch then slice two large chicken breasts (600g) in half, season well and bake for 30 minutes until cooked through. Shred before adding to the mixture.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 324Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 162mgSodium: 368mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 33g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Marie says
Can I use canned white meat chicken?
VJ cooks says
Hi Marie, I haven't tried that myself but I can't see why not.
Lisa says
Looks like a great recipe, but I'm working with some picky eaters who won't eat feta. I was thinking of substituting mozzarella (Trust me, I know it's not the same!). Do you think that would work?
VJ cooks says
Absolutely, that will be fine. We all need to pivot from the recipe at times!
Caity says
Probably not sort those picky eater out #lol
Julie says
Will these freeze? And if so, at what stage - before cooking in the oven or after?
VJ cooks says
Hi Julie, yes these can be frozen. I would suggest freezing before baking. Then cook from frozen to eat.
Hannah says
This looks so yummy - do you think it could be made a day ahead or would the pastry go a bit funny?! Thank you!
VJ cooks says
You could make the filling the day before. But I wouldn't cook the pastry until just before serving as it will go soggy.
Linda says
I’m also worried about the pastry. Would it still work If I filled all the parcels ahead of time and cover in the fridge then popped in the oven when it was as go time?
VJ cooks says
Hi Linda, I'm not sure if you saw my previous answer? The filo would start to go soggy if left in the fridge too long.
Christina says
Hey Vj!
I don't have cooking spray, what can I use instead? Brush of oil on filo?
VJ cooks says
Yes, absolutely!