Chicken, mozzarella & pesto filo parcels

Chicken, mozzarella & pesto filo parcels

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(14 ratings)

Prep: 20 hrs Cook: 25 mins


Serves 2

These crisp, pastry parcels from Olympian Tom Daley are stuffed with mozzarella, fresh pesto and chicken. They're simple, filling and perfect for two

Nutrition and extra info

Nutrition: per serving

  • kcal676
  • fat32g
  • saturates15g
  • carbs49g
  • sugars3g
  • fibre3g
  • protein46g
  • salt1.7g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 large basil leaves, finely chopped
  • 1 tsp pine nuts
  • 225g boneless skinless chicken breasts or thighs, chopped
  • 3 sundried tomatoes, finely chopped
  • 125g mozzarella, chopped
  • 4 rectangular sheets (about 170g) filo pastry
  • 20g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • green vegetables or salad, to serve


  1. Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.

  2. Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don’t have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.

  3. Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.

  4. Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.

  5. Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.

  6. Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.

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Comments, questions and tips

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27th Aug, 2019
I diced the chicken and cooked it with some onions, garlic and hot parika. As I didn't have pine nuts nor mozarella I simply tore up some basil leaves and added it to the sundried tomatoes with some feta. Was lovely!
7th Feb, 2019
Does it take 20 hours to prep?
7th Feb, 2019
Does it take 20 hours to prep?
27th Oct, 2017
So quick and easy (used Aldi pesto!) Served with green beans. Fab.
OLOV's picture
21st Aug, 2017
Very easy and delicious!
2nd Jul, 2017
Really quick, really easy, and really tasty. Would double the amount of 'pesto' next time, though, for a bit more punch. Or use a good dollop of store-bought.
10th Jun, 2017
I doubled the recipe and just used store bought pesto, and it turned out great. Really delicious!
25th Feb, 2018
Sorry if this sounds silly! but what do you serve with this? I was thinking veg but didn't know whether it would be too dry?
goodfoodteam's picture
28th Feb, 2018
Thanks for your question. We'd suggest a dressed salad would make a great accompaniment.
Lynne Farrugia's picture
Lynne Farrugia
21st Dec, 2017
Can these be prepared and left overnight in the fridge?
goodfoodteam's picture
23rd Dec, 2017
Thanks for your question. Yes, they can.
19th Feb, 2017
Should the chicken be pre-cooked for this recipe or raw?
goodfoodteam's picture
28th Feb, 2017
Thanks for your question. The chicken is raw. We will always state, either in the ingredients or in the method if it needs to be pre-cooked. Enjoy!
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