Why You’ll Love This Recipe

I love this recipe because it feels like something you’d get from a bakery, yet it comes together quickly in my own kitchen. The combination of chicken, wilted spinach, onion, garlic, and feta creates a rich and comforting filling that balances beautifully with the delicate crispiness of the filo. They bake up golden, full of texture, and perfect for a weeknight dinner or entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 Tbsp olive oil
1 onion, sliced
6 cloves garlic, crushed
1 bag of baby spinach (130g)
500g cooked chicken breast, chopped
150g feta
2 eggs
12 sheets of filo pastry
2 Tbsp sesame seeds

Directions

I start by preheating the oven to 190°C fan bake.

I heat a large frypan over medium heat, add the olive oil, and sauté the sliced onion for about 5 minutes until softened. I stir in the crushed garlic, then add the baby spinach. I keep stirring until the spinach has completely wilted.

Next, I add the chopped chicken and turn off the heat. I crumble in the feta and crack in the eggs. I season generously with salt and pepper, then mix everything until fully combined. I set the mixture aside to cool slightly so the filo is easier to work with.

To assemble the parcels, I place one sheet of filo onto a board and spray it lightly with oil. I layer another sheet of filo on top and spray again. I place about ½ cup of the chicken mixture in a line roughly 5 cm from one end of the sheet. I fold in the sides and roll the filo up tightly, spraying with oil between each fold. I repeat with the remaining sheets until all parcels are formed.

I arrange the parcels on a lined baking tray, spray the tops with a little more oil, and sprinkle over the sesame seeds. I bake them for 30 minutes until golden brown and cooked through.

I like serving them hot with a fresh garden salad.

Servings and Timing

This recipe makes 6 parcels.
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes

Variations

I sometimes add chopped sun-dried tomatoes or olives for a Mediterranean twist. When I want a creamier filling, I stir in a spoonful of ricotta. I also enjoy swapping chicken for turkey or leftover roast vegetables. For extra crunch, I sprinkle a little sesame or poppy seed inside the layers of filo as well.

Storage/Reheating

I store leftover parcels in an airtight container in the refrigerator for up to 3 days. To reheat them, I warm them in the oven at 180°C so the filo crisps back up—microwaving makes them soft, so I avoid that. I can also freeze unbaked parcels and bake them from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use puff pastry instead of filo?

Yes, I can, but the texture will be flakier and less delicate than filo.

Can I use rotisserie chicken?

Absolutely—it’s a great shortcut and adds extra flavor.

How do I keep filo from tearing?

I handle it gently and keep unused sheets covered with a clean, slightly damp towel.

Can I make the filling ahead?

Yes, I often prepare the filling a day ahead and keep it refrigerated.

Why is my filo not crisping?

It may need more oil between the layers or a hotter oven.

Can I add more vegetables?

Yes, mushrooms, peas, or grated zucchini work well (I just sauté or drain them first).

Can I freeze these?

Yes, I freeze them unbaked and cook straight from frozen.

Why cool the filling first?

A cooler filling helps prevent the filo from becoming soggy.

Can I make mini versions?

Yes, I use half-size sheets and adjust the baking time slightly.

Do I have to use sesame seeds?

No, but I like the added crunch and nutty flavor.

Conclusion

I love making these Chicken, Spinach and Feta Filo Parcels because they’re crisp, flavorful, and incredibly satisfying. They’re easy to assemble, bake beautifully, and make a delicious main dish that pairs effortlessly with a fresh salad or vegetables. They always feel special, no matter how simple they are to prepare.