Preheat oven to moderate 180°C. Lightly grease an oven tray.
In a bowl, combine chicken, feta and lemon zest.
Heat oil in a frying pan on medium. Sauté baby spinach for 1-2 mins. Remove from heat. Stir chicken mixture and egg through and season to taste.
Cover 16 filo pastry sheets with a clean tea towel. Working with 1 sheet at a time, spray with olive oil and place a second sheet on top. Fold in half.
Spoon 1/2 cup chicken mixture into centre of pastry. Fold ends in and roll to form parcel. Place on prepared tray. Spray with olive oil. Repeat with remaining pastry and filling.
Bake for 15-20 mins until pastry is crisp and golden. Serve with salad
These can be made ahead of time, covered with plastic wrap and chilled until you are ready to bake
Originally Submitted
5/15/2013
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