These chicken, mozzarella and pesto filo parcels are everything you want from a savoury bake - crisp, golden pastry on the outside with a warm, cheesy, flavour-packed filling inside. Perfect for lunches, picnics, starters or a light dinner, they're simple to make but feel a little bit special.
I took inspiration from a recipe on the BBC Good Food website when making these chicken, mozzarella and pesto filo parcels. The main differences are that I use pesto from a jar and made 8 parcels, to enjoy as finger food at a picnic, buffet or party.
The combination of flavours is delicious - chicken and pesto go very well together anyway, and the addition of sun-dried tomatoes and oozy mozzarella takes it to a new level.
They're best eaten fresh, but can be kept in the fridge for up to 2 days. Reheat in the oven or air fryer for crispness.
I hope you enjoy them as much as we do!!
Tips
- Optional variations:
- Spinach and chicken parcels - replace the sun-dried tomatoes with some wilted spinach.
- Ham and mozzarella parcels - replace the chicken and pesto with small cubes of cooked ham.
- Vegetarian pesto and cheese parcels - replace the chicken with roasted red peppers and finely chopped mushrooms.
- This recipe for chicken, mozzarella and pesto filo parcels is easily doubled if you want to make more.
Frequently Asked Questions
Avoid overfilling and make sure the filling isn't too wet.
Yes - they freeze well either before or after baking.
Classic basil pesto is ideal, but red pesto will also work very well.
Yes - assemble in advance and bake when ready.
Yes - but filo gives a lighter, crispier finish.
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How to make these Chicken, Mozzarella and Pesto Filo Parcels
Ingredients
- 225g skinless boneless chicken breasts or thighs, chopped into small cubes
- 3 sundried tomatoes, finely chopped
- 125g mozzarella, grated
- 2 tbsp green pesto
- salt and freshly ground black pepper
- 200g pack filo pastry sheets
- 60g butter, melted
Instructions
- Preheat the oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
- Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
- Brush 1 filo sheet with butter. Lay a second sheet on top, brush with butter, then top with a third filo sheet. (Keep the remaining filo sheets covered with a damp tea towel while you work.) Halve the filo stack lengthways. Place 2 tbsps of the chicken mixture along the shorter edge. Fold in the sides, then roll up. Before you get to the end, brush with a little butter to seal the seam. Repeat with the remaining filo pastry and chicken mixture to make 8 parcels.
- Transfer the parcels to the preheated baking tray, seam-side down. Brush with the remaining butter and bake in the oven for 25 to 30 minutes until golden.
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Chicken, Mozzarella and Pesto Filo Parcels
Equipment
Ingredients
- 225 g (7.9 oz) boneless skinless chicken breasts or thighs chopped into small cubes
- 3 sundried tomatoes finely chopped
- 125 g (4.4 oz) mozzarella grated
- 2 tbsp green pesto
- salt and freshly ground black pepper
- 200 g (7.1 oz) pack filo pastry sheets
- 60 g (2.1 oz) butter melted
Instructions
- Preheat the oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
- Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
- Brush 1 filo sheet with butter. Lay a second sheet on top, brush with butter, then top with a third filo sheet. (Keep the remaining filo sheets covered with a damp tea towel while you work.) Halve the filo stack lengthways. Place 2 tbsps of the chicken mixture along the shorter edge. Fold in the sides, then roll up. Before you get to the end, brush with a little butter to seal the seam. Repeat with the remaining filo pastry and chicken mixture to make 8 parcels.
- Transfer the parcels to the preheated baking tray, seam-side down. Brush with the remaining butter and bake in the oven for 25 to 30 minutes until golden.
Notes
- Optional variations:
- Spinach and chicken parcels - replace the sun-dried tomatoes with some wilted spinach.
- Ham and mozzarella parcels - replace the chicken and pesto with small cubes of cooked ham.
- Vegetarian pesto and cheese parcels - replace the chicken with roasted red peppers and finely chopped mushrooms.
- This recipe for chicken, mozzarella and pesto filo parcels is easily doubled if you want to make more.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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