Chicken, Mushroom and Spinach Filos

Another personal favorite, these filos are crispy and flakey on the outside and rich and creamy in the middle.

Prep Time

10 minutes

Cook Time

20 minutes


  • 1 packet Filo Pastry
  • 100gm melted Butter
  • 1 large Smoked Chicken Breast
  • 5 Sundried Tomatos sliced
  • 6 Button Mushrooms sliced & sauteed
  • 2 TBL Cream Cheese
  • 1 TBL Mo'rocckin my milk
  • large handful Baby Spinach Leaves
  • 50 grams Feta


  1. Chop the smoked chicken into a medium size dice and mix through the cream cheese and mo'rocckin paste in a good sized bowl.
  2. Add the sliced sundried tomatoes, sauteed mushrooms, baby spinach and feta. Stir through the chicken mixture. Set aside.
  3. Unwrap the filo and lay out flat. Cover with a damp (not wet) tea towel to stop it drying out while you are building.
  4. Take one sheet of the pastry and lay out, brush the edges and a few stripes inside with the melted butter. Lay another sheet on top and repeat. Lay down the third sheet and place 1/4 of the chicken mixture an inch in from the edges in a rectangle shape. Brush outside with butter. Fold in the two sides, then roll up into a log shape. Brush more melted butter on top, then grind some 'whatevz mum' seasoning over top. Repeat for the 4 parcels.
  5. Bake at 200 degrees for around 20 minutes until evenly golden.

Recipe Notes

Beautiful served with a side salad for dinner or lunch.

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