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Chicken & Spinach Filo Parcels

Chicken & Spinach Filo Parcels are a quick and easy addition to a dinner party or just your family's dinner plates.
Photo of Chicken & Spinach Filo Parcels

Ingredients

  • 1 onion, finely chopped
  • 400 grams frozen spinach, thawed and squeezed dry
  • 8 sheets filo pastry
  • 1 teaspoons toasted sesame seeds
  • 60 grams salad leaves
  • 1 carrot, grated
  • 1/4 red onion, thinly sliced
  • 1/2 lemon, zest
  • 400 grams chicken breasts, cut in half
  • 2 cloves garlic, crushed
  • 1/2 teaspoons dried tarragon
  • 20 grams butter, melted
  • 20 grams butter, salted
  • 2 tablespoons plain flour
  • 1 cup milk
  • 1 pinch pepper
  • 1 pinch salt
  • 1 onion, finely chopped
  • 400 grams frozen spinach, thawed and squeezed dry
  • 8 sheets filo pastry
  • 1 teaspoons toasted sesame seeds
  • 60 grams salad leaves
  • 1 carrot, grated
  • 1/4 red onion, thinly sliced
  • 1/2 lemon, zest
  • 400 grams chicken breasts, cut in half
  • 2 cloves garlic, crushed
  • 1/2 teaspoons dried tarragon
  • 20 grams butter, melted
  • 20 grams butter, salted
  • 2 tablespoons plain flour
  • 1 cup milk
  • 1 pinch pepper
  • 1 pinch salt

Method

  1. Step 1 of 7
    Preheat oven to 180°C (160°C fan-forced).
  2. Step 2 of 7
    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. Step 3 of 7
    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. Step 4 of 7
    Chop spinach roughly.
  5. Step 5 of 7
    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. Step 6 of 7
    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. Step 7 of 7
    Serve with a green salad.

Method

  1. Step 1 of 7
    Preheat oven to 180°C (160°C fan-forced).
  2. Step 2 of 7
    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. Step 3 of 7
    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. Step 4 of 7
    Chop spinach roughly.
  5. Step 5 of 7
    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. Step 6 of 7
    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. Step 7 of 7
    Serve with a green salad.

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