Name: Sun-Dried Tomato and Feta Chicken Fillo Pastry Parcels Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 375g Antoniou Fillo Pastry; 120 ml extra virgin olive oil (for brushing the pastry); 30g unsalted butter; 3 tablespoons extra virgin olive oil; 1 kg chicken thighs, cut into small cubes; 1 tablespoon plain flour; 1/2 tablespoon paprika; 1/2 tablespoon dried oregano; Salt and pepper, for seasoning; 2 garlic cloves, minced; 8 sun dried tomatoes, roughly chopped; 60ml white wine; 300ml chicken stock; 100g Feta cheese, crumbled; 50g baby spinach leaves

Ingredients

375g Antoniou Fillo Pastry

30g unsalted butter

3 tablespoons extra virgin olive oil

1 kg chicken thighs, cut into small cubes

1 tablespoon plain flour

1/2 tablespoon paprika

1/2 tablespoon dried oregano

Salt and pepper, for seasoning

2 garlic cloves, minced

8 sun dried tomatoes, roughly chopped

60ml white wine

300ml chicken stock

100g Feta cheese, crumbled

50g baby spinach leaves

120ml extra virgin olive oil, for brushing the pastry

Instructions

Step 1: Remove the fillo pastry from the fridge and allow it to come to room temperature while still in its packaging.

Step 2: Preheat your oven to 180°C (fan forced).

Step 3: Heat the butter and 3 tablespoons of olive oil in a pan over medium heat. Add the chicken cubes and sprinkle over the flour, paprika, oregano, salt, and pepper. Sauté, stirring constantly, until chicken is lightly browned.

Step 4: Add the minced garlic and chopped sun-dried tomatoes to the pan. Cook for 2 minutes, then pour in the white wine and allow it to reduce slightly.

Step 5: Stir in the chicken stock and crumbled feta cheese, mixing well to help the feta melt into the sauce. Add the baby spinach and cook until it wilts. The sauce may be watery now, but it will thicken as it cools. Adjust thickness with extra stock or water if needed.

Step 6: Taste and adjust seasoning if necessary. Set the filling aside to cool slightly.

Step 7: Lay a single sheet of fillo pastry with the long side facing you. Place one hand in the center and gently pull each corner in one direction to form a spiral shape.

Step 8: Fold another fillo sheet in half and place it on top of the spiral. Gently shape this into a pocket for the filling.

Step 9: Spoon a generous amount of the cooled filling into the pastry pocket. Brush the edges with olive oil as you fold the pastry over itself to seal each parcel.

Step 10: Turn the sealed parcel to show the spiral design and place it seam-side down on a baking tray. Brush the entire parcel with olive oil to encourage browning.

Step 11: Bake for up to 40 minutes or until the pastry turns a deep golden color and is crisp.

Tips & Variations

Use chicken breast if you prefer a leaner option, but thighs will keep the filling juicier.

For extra flavor, add a splash of lemon juice to the filling before stuffing.

If you can’t find Antoniou Fillo Pastry, standard filo sheets work well too—just handle gently to avoid tearing.

Brush each pastry layer with olive oil carefully to achieve a flaky, golden crust.

Try adding chopped olives or fresh herbs like dill to the filling for a different twist.

FAQs

Can I prepare the filling in advance?

Yes, the filling can be made a day ahead and refrigerated. Allow it to come to room temperature before stuffing the pastry for best results.

Can I freeze these Fillo Pastry parcels?

Yes, you can freeze unbaked parcels. Place them on a tray to freeze individually, then transfer to a freezer bag. Bake from frozen, adding extra cooking time until golden and cooked through.