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Chicken, Pesto and Camembert Filos

Updated: Nov 2, 2023

A light (and easy!) summer/autumn dinner. Perfect served alongside your favourite salad or greens.


  • 400g chicken, diced

  • 1 red onion, diced

  • 1 tsp oregano

  • 8 sheets filo pastry

  • 4 handfuls spinach

  • 1/2 tub basil pesto dip

  • 1 wheel camembert, sliced lengthways into strips

  • 1 capsicum, cut lengthways into thin strips

  • sesame seeds (topping)

  • 1 egg, beaten (for brushing over the top of the pastry)


  1. Preheat oven to 180C bake.

  2. Heat olive oil in a medium pan, over medium heat. Once hot, add onions and cook for 2-3 minutes or until soft and browned off

  3. Add chicken and oregano and cook until chicken is cooked through

  4. On a clean benchtop, lay out 2 sheets of filo (one on top of another). Fold a small amount (~1/5 pastry) over at one end so the pastry is doubled and the pesto won't leak through.

  5. Smear pesto lengthways on the doubled part of the pastry (~1 tbsp).

  6. Layer a handful of spinach, 2 slices of camembert, several pieces of capsicum, and the chicken and onion mix on top of the pesto.

  7. Fold and roll the pastry into a parcel. All fillings should be completely sealed inside. Transfer to a lined oven tray.

  8. Brush egg over the top of the pastry. Garnish with sesame seeds.

  9. Repeat with the remaining pastry sheets and fillings - the ingredients will make 4 filos.

  10. Cook in preheated oven for 20-25 minutes or until pastry is brown and crispy.

TIP: Feel free to get creative with the fillings - bacon, asparagus or even a cranberry sauce would also work well!

Serves 4


Want further individualised support with healthy snacks or meals?

The Wellness Studio is an online nutrition practice who specialise in lifestyle change, weight management and weight loss, women's health, gut health and low FODMAP diets.

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