Chicken And Mushroom Fillo Parcels Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove from skillet and set aside.
• STEP 3.In the same skillet, melt butter and sauté onions until translucent. Add minced garlic and sliced mushrooms, and cook until mushrooms are tender.
• STEP 4.Return the cooked chicken to the skillet and stir to combine. Season with salt, pepper, and any desired herbs or spices.
• STEP 5.Take one sheet of fillo pastry and brush it with melted butter. Place another sheet on top and repeat the process until you have 3 layers.
• STEP 6.Spoon the chicken and mushroom mixture onto the fillo pastry, then fold the sides over the filling and roll it up tightly.
• STEP 7.Place the parcels on the prepared baking sheet and brush the tops with more melted butter. Bake for 20-25 minutes, or until golden and crispy.
• STEP 8.Remove from the oven and let the parcels cool slightly before serving. They can be enjoyed warm or at room temperature.
• STEP 9.Serve the Chicken and Mushroom Fillo Parcels with a side salad or a creamy sauce for dipping.

Cooking Tips

• Make sure to brush each layer of fillo pastry with melted butter to ensure a crispy and golden crust.
• Feel free to add additional vegetables or herbs to the chicken and mushroom filling for extra flavor.
• If you have leftover parcels, store them in an airtight container in the refrigerator. Reheat in the oven for a few minutes before serving.

Storage and Serving

• These Chicken and Mushroom Fillo Parcels are best served fresh and warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the parcels in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve as an appetizer, main dish, or as part of a buffet spread.