Chicken and Spinach Filo Parcels
An amazing speedy appetizer for every day.
It is so easy to work with filo pastry and it is perfect for these small triangles filled with flavourful chicken mix. They are so crispy outside and tender and tasty inside. Simply delicious!
- 200 g cooked chicken fillet (shredded)
- 200 g spinach
- 4 tbsp soured cream
- 1 tsp dijon mustard
- 1 tsp lemon zest
- 2 tbsp dill (chopped)
- 2 tbsp chives (chopped)
- 4 filo pastry sheets
- 50 ml olive oil
- salt and pepper (to taste)
Preheat the oven to 180 C.
Preheat the pan to medium heat and add 1 tbsp olive oil, then add spinach and cook until wilted. Then drain the excess liquid and set aside.
Into the food processor add all the ingredients apart filo pastry and pulse for a few seconds.
Brush one side of the filo pastry sheet with olive oil and cover with another one.
Cut the pastry sheets into 3 strips with scissors.
Place 1 tsp of chicken filling on the bottom of the filo pastry strip. Take the right corner and fold diagonally to the left to form a triangle over the filling. Fold along the crease of the triangle and repeat until you reach the end of the strip. Brush with olive oil and sprinkle with grated cheddar cheese. Repeat with others. You will end up with 12 parcels.
Bake for 20-25 minutes.
Serve with your favourite sauce and salad on a side.
Servings 2
- Amount Per Serving
- Calories 810.17kcal
- % Daily Value *
- Total Fat 55.43g86%
- Total Carbohydrate 28.08g10%
- Protein 42.95g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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