Description
This savory Fillo Pastry Chicken Parcel recipe combines tender chicken thighs cooked in a flavorful sauce with feta, sun-dried tomatoes, and baby spinach, all encased in crispy, golden fillo pastry spirals. Perfect as a satisfying appetizer or main dish, these parcels are baked to perfection for a flaky, crunchy finish with rich Mediterranean-inspired flavors.
Ingredients
Scale
Pastry
- 375g Antoniou Fillo Pastry
- 120 ml extra virgin olive oil (for brushing the pastry)
Filling
- 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
Instructions
- Prepare the Pastry: Take the filo pastry out of the fridge and allow it to come to room temperature in its packaging to prevent tearing during handling.
- Preheat Oven: Set your oven to 180 degrees Celsius (fan forced) to ensure it reaches the ideal temperature for baking the parcels.
- Cook the Chicken Filling: In a pan over medium heat, add butter and 3 tablespoons of olive oil. Once melted and hot, add the cubed chicken thighs. Sprinkle over the flour, paprika, oregano, salt, and pepper. Stir constantly to coat the chicken well and cook evenly.
- Add Flavors: Stir in the minced garlic and sun-dried tomatoes, cooking for 2 minutes to release their aroma. Then, add the white wine to deglaze the pan and add depth of flavor.
- Simmer the Sauce: Pour in the chicken stock and add the crumbled feta cheese. Stir well to help the feta melt and thicken the sauce slightly. Add the baby spinach leaves and cook until they wilt down. Adjust the thickness of the sauce by adding more stock or water if needed.
- Season and Cool Filling: Taste and adjust seasoning if necessary. Set the filling aside to cool slightly before assembling the parcels to prevent tearing the pastry.
- Shape the Pastry Spirals: Lay one sheet of fillo pastry with the long edge facing you. Place one hand in the center and gently move each corner in a circular motion to form a spiral shape.
- Layer Pastry and Form Pocket: Fold another sheet of fillo pastry in half and place it on top of the spiral layer. Gently shape the pocket where the filling will go by pressing carefully with your hands.
- Fill the Parcels: Spoon generous amounts of the filling into the pastry pocket. Brush olive oil on the pastry edges as you fold the fillo over itself to seal the parcel, ensuring the filling is enclosed securely.
- Prepare for Baking: Turn the parcel to reveal the spiral design and place it seam-side down on a baking tray. Brush each parcel generously with olive oil to promote a golden, crispy crust.
- Bake: Place the tray in the preheated oven and bake for up to 40 minutes, or until the fillo pastry is deep golden brown and crisp.
Notes
- Bringing the fillo pastry to room temperature helps prevent it from cracking or tearing when handling.
- Use a light hand when shaping the pastry spirals to avoid ripping the delicate sheets.
- If the sauce is too watery after cooking, simmer longer uncovered to reduce or add a little more feta for thickness.
- These parcels can be served warm as a main dish or cooled and served as appetizers.
- Leftovers keep well in the refrigerator for up to 2 days and can be reheated in the oven to maintain crispiness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: Fillo pastry chicken parcels, baked chicken parcels, Mediterranean chicken recipe, feta and spinach fillo, savory pastry parcels, easy baked appetizer
