Chicken Mascarpone Pesto Filo Parcels


8 Sheets of filo pastry

Cooking spray

1 chicken breast, cooked and shredded

200g Tatua Mascarpone

Pesto, 135g (I used store bought)

1 spring onion, finely chopped, green only, approx 2 Tablespoons

2-3 Tablespoons pine nuts, baked (or use chopped cashews)

1 handful of spinach, washed and sliced

½ cup of cheese, grated


Salt & Pepper to Season

Mint or Coriander, 2 Tablespoons, finely sliced


  1. Preheat oven to Bake 200C (or as per filo pastry packet instructions)
  2. Prepare one to two oven trays with a light spray of cooking oil or baking paper.
  3. If using frozen filo allow up to 3 hours to thaw
  4. First bake your pine nuts, in a shallow baking dish or tray add your pine nuts to the heating oven and bake for 4-6 minutes, checking often. Once they begin to colour keep an eye on them. Bring them out when golden brown. They can burn easily. Set aside.
  5. In a medium bowl add your cold shredded chicken, mascarpone, pesto, sliced spring onion, pine nuts, sliced spinach and grated cheese. Combine with a large spoon and set aside.
  6. On a clean bench surface, lay out your filo. Take the top piece of filo. It is thin, so handle gently, any tears are ok.
  7. Lay the first piece of filo on the clean bench.
  8. Lightly spray the filo all over with cooking oil.
  9. Place the second piece of filo on the top and smooth to join.
  10. Slice the filo length-ways on the long side through the middle. You will now have two long rectangles.
  11. Add a ⅓ cup of mixture to the bottom corner of one of the filo lengths.
  12. Fold the bottom corner of the filo over to form a triangle and the edges line up as per my video, repeat folding the filo over itself into a triangle until you come to the end of the sheet.
  13. If you have a small edge remaining simply tuck this under.
  14. Add to the baking tray and repeat with the remaining sheet.
  15. Lightly spray the tops of the filo with cooking oil before baking
  16. Then continue to prepare the two filo sheets and filling until you are done.
  17. Bake for 13-15 minutes until the filo is golden brown.
  18. Remove from the oven and serve immediately with a fresh garden salad

Created by Anna Cameron at

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