Phyllo/filo Pastry parcels

For the last few weeks I have been doing some serious cake and dessert baking so this weekend I decided to try my hand at some savoury baking and filo pastry parcels were on the menu.

I thought these would be a great venture because you see them all the time in restaurants and cook books and they always look and taste so yummy. They also seem really easy to make.

So after inviting all the friends round for dinner it was on like donkey Kong!

I decided to fill mine with pan fried spicy chicken, feta and pepperdews but you can honestly fill it with anything you like.

I did not include any quantities on this recipe as you need to judge depending the amount of parcels you are making.

NOTE: Working with Phyllo/filo pastry is slightly tricky and can get slightly frustrating when you have to separate them from each other so make sure you cover the ones you are not using with a damp cloth so they don’t dry out and have some patience 


Phyllo Pastry Parcels


Boneless, skinless chicken breasts

Seasoning  for the chicken (I used a mixed curry powder for a tikka chicken kinda taste)

Feta (I used pepper feta for extra taste)


Phyllo/Filo pastry

Butter for coating the phyllo/filo pastry



  1. Pan fry the chicken in some olive oil with garlic and spices. Shred the chicken after it is cooked.
  2. Melt butter in a small pan. Cut the filo sheets in squareish pieces. Butter 3 sheets on both sides, then lay on top of each other with each one at an angle to make a rough star shape.
  3. Place some chicken, feta and pepperdews in the middle for filling. Bring up the sides and gather together at the top, squeeze or twist to seal firmly. Repeat util all your filling is finished or desired amount is obtained.
  4. Bake for 20-25 minutes until golden and crisp.
  5. Serve with any dipping sauce. I used a sweet chilli sauce.



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