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Chicken and spinach filo

Serves  4 people
Prep time: 15 minutes
Cooking time: 20 minutes

Make a batch of these chicken and spinach filo hand pie on Sunday night to have easy grab-and-go lunch options waiting in your fridge every morning. Packed with healthy protein and vegetables, these filo parcels are a great way to add some excitement to your weekly work lunches. Use leftover roast chicken or pick up pre-cooked roast chicken from your PAK’nSAVE deli.



  • 400g frozen spinach, defrosted
  • 400g shredded chicken
  • 200g feta
  • 1 egg
  • Zest of 1 lemon
  • 2 tsp tarragon
  • ½ tsp dried garlic granules or powder
  • ½ tsp dried onion flakes or powder
  • ¼ tsp nutmeg
  • Salt and pepper to taste
  • 50g melted butter
  • 8 sheets filo pastry
  • 2 tbsp sesame seeds 



View the method
  1. Preheat the oven to 220°C bake, or 200°C fan bake.
  2. Over a bowl or the kitchen sink, squeeze the defrosted spinach to remove excess water.
  3. Roughly chop the spinach.
  4. Add spinach, feta, shredded chicken, egg, lemon zest, tarragon, garlic, onion, nutmeg and salt and pepper into a large mixing bowl and stir or mix with your hands to combine.

To assemble

  1. Gently lay out one sheet of filo pastry and brush with melted butter.
  2. Top with a second sheet, then place a good dollop of filling at one end.
  3. Roll into a parcel, and fold the ends in using more melted butter to make them stick.
  4. Once assembled, brush each parcel lightly with melted butter and sprinkle with sesame seeds.
  5. Bake for 15-20 minutes, until the pastry is crispy and golden. 
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