Chicken Mozzarella Pesto Filo Parcels Recipes

CHICKEN, MOZZARELLA & PESTO FILO PARCELS

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
• Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
• Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
• Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
• Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
• Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.

CHICKEN, SPINACH AND FETA FILO PARCELS

Steps:

• Preheat oven to 190.C fanbake.
• 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 1/2 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.