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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.



Ingredients

  • 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)

Method

  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

 

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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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