Name: Chicken, Mozzarella & Pesto Filo Parcels Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 8 large basil leaves, finely chopped; 1 tsp pine nuts; 225g boneless skinless chicken breasts or thighs, chopped; 3 sundried tomatoes, finely chopped; 125g mozzarella, chopped; 4 rectangular sheets (about 170g) filo pastry; 20g butter, melted; Green vegetables or salad

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Introduction

These chicken, mozzarella & pesto filo parcels are a delightful combination of tender chicken, fresh basil pesto, and gooey mozzarella wrapped in crispy filo pastry. Perfect as a flavorful main course, they make an impressive yet easy dish for any occasion.

The image shows two golden-brown baked phyllo dough parcels with crispy, crinkled tops sitting on white parchment paper on a dark baking tray. Each parcel looks light and flaky with thin layers of delicate, crispy dough gathered and twisted at the top, creating texture and depth. The color varies from pale yellow to deep amber on the folds and edges, suggesting they are freshly baked and crunchy. The background surface is a white marbled texture, adding a clean and soft contrast to the warm tones of the pastries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
8 large basil leaves, finely chopped
1 tsp pine nuts
225g boneless skinless chicken breasts or thighs, chopped
3 sundried tomatoes, finely chopped
125g mozzarella, chopped
4 rectangular sheets (about 170g) filo pastry
20g butter, melted
Green vegetables or salad, to serve

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6 and place a baking tray inside to heat up.
Step 2: Make the pesto by grinding together olive oil, chopped basil leaves, and pine nuts in a pestle and mortar until roughly combined. If you don’t have a pestle and mortar, finely chop the basil and pine nuts and mix with the oil. Season with salt and pepper.
Step 3: In a bowl, combine the chopped chicken, sundried tomatoes, mozzarella, and the prepared pesto. Season well with salt and pepper and mix thoroughly.
Step 4: Stack the filo pastry sheets on a board and cut the stack in half lengthwise to create two sets of squares, each with four layers. Set one stack aside. With the other set, twist each filo sheet slightly to form a star outline.
Step 5: Spoon half of the chicken mixture onto one set of filo squares. Brush melted butter around the base edges of the pastry, then carefully gather and scrunch the edges together to enclose the filling. Brush half of the remaining butter over the top of the parcel. Repeat this process with the second set of pastry and filling to make the second parcel.
Step 6: Transfer the parcels to the preheated baking tray and bake for about 25 minutes or until the filo is golden and crisp. Serve hot with green vegetables or a fresh salad.

Tips & Variations

For a nut-free version, omit the pine nuts or substitute with toasted sunflower seeds.
You can add a handful of spinach or rocket to the filling for extra greens.
Use smoked mozzarella or add a pinch of chili flakes to the pesto for a flavor twist.
Handle the filo gently and keep unused sheets covered with a damp cloth to prevent drying out.

Storage

Store leftover parcels in an airtight container in the fridge for up to 2 days. Reheat in a preheated oven at 180°C for 10–15 minutes to restore crispiness. Avoid microwaving to keep the filo crisp.

How to Serve

The image shows two golden-brown baked parcels made from thin, crispy phyllo dough. Each parcel has several layers of flaky, crinkled, and slightly browned dough folded upward in a loose, uneven bunch at the top, creating a textured, ruffled appearance. The parcels sit on a white parchment paper-lined metal tray, and their colors range from light yellow to deep golden brown with some darker edges, emphasizing the crispiness. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the parcels in advance?

Yes, you can assemble the parcels ahead of time and store them in the fridge for up to 4 hours before baking. Ensure they are covered to prevent the filo from drying out.

Can I freeze these filo parcels?

Filo parcels can be frozen unbaked. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 1 month. Bake from frozen, adding extra baking time as needed.