Golden, crunchy filo chicken parcels stuffed with juicy soy-marinated chicken and colorful veggies - your new favorite baked finger food! The perfect appetizer for the holidays.
These baked chicken filo parcels are everything you want in a quick but impressive dish: crisp, flaky pastry on the outside and a juicy, savory filling on the inside.
The crispy filo parcels are filled with lightly marinated chicken thighs, crunchy cabbage, peppers, carrots, and green onions - they are easy to prep and bake. They're perfect for serving as snacks, appetizers, or even a full meal with a simple dipping sauce and a green salad.
Check out other moreish party nibbles like Puff Pastry Canapes, Pretzel Chips, or Ham and Cheese Empanadas.
Ingredients: 14 + olive oil, salt & pepper | Prep Time: 1 hour | Cook Time: 20 minutes | Servings: 5 parcels | Difficulty: Medium
Jump to recipe
Recipe ingredients
Chicken: Boneless, skinless chicken breast. You can also use thigh meat or turkey breast.
Filo: You will need 10 sheets of filo, about 9 oz/ 250 g, a bit more or less, it's ok - it depends on the brand you are using. Use some more of the filo in the pack and make this Filo Pumpkin Pie.
- If using Athens filo (frozen, about 9 oz / 250 g per pack), the sheets are about 9 ร 14 inches (22 ร 35 cm). Thaw following the package instructions.
- If using another brand, try to match the sheet size and thickness, and adjust folding or filling if needed.
Vegetables: Green or white cabbage, 1 large bell pepper (yellow or orange works too), carrots, and garlic. Use the rest of the cabbage to make this delicious Chicken Cabbage Casserole or Cabbage and Meatball Soup.
See the recipe card for full information on ingredients and quantities.
How to make chicken filo parcels?
Step #1: Cut the chicken into pieces, mix it with soy sauce, sugar, and spices, and leave it to marinate while you prepare the rest.
Step #2: Shred cabbage, julienne carrots and pepper, slice green onions, and mince garlic.
Step #3: Sautรฉ the veggies for 5 minutes, add sauces and seeds, and let cool for about 5 minutes.
Step #4: Place a filo sheet on the counter and brush it lightly with oil. Fold it in half widthwise and brush it again. Divide the chicken and veggies into 5 equal portions.
Tip: Keep the other filo sheets covered with a damp towel until you are ready to use them.
Step #5: Place a portion of vegetables along the short edge of each filo sheet, leaving a ยพ inch (2 cm) margin. Top with chicken, fold in the sides over the filling.
Step #6: Roll the parcel with the seam underneath.
Step #7: Place it on the baking sheet and repeat with the remaining ones. Brush them all with a little oil.
Step #8: Bake the filo chicken parcels for about 20 minutes until golden and crispy.
Tip: Don't bother to sprinkle them with seeds, I did, and they all fell off once the rolls were baked.
Tips for Best Results
Work fast with the filo: Keep the unused sheets covered with a slightly damp towel to prevent drying and cracking. This will happen very quickly; it's better not to underestimate how fast filo dries out.
Brush lightly: A thin layer of oil or melted butter is enough. Too much will weigh the pastry down.
Don't overfill so that the rolls stay tight and crisp and won't tear. This Albanian Byrek Recipe is a must-try, too!
Store and reheat
Fridge: Store leftover rolls in an airtight container for up to 3 days.
Freezer (unbaked): Assemble, place on a tray to freeze individually, then transfer to a container or bag. Bake from frozen, adding a few more minutes.
Freezer (baked): Cool completely before freezing. Reheat in a 375ยฐF/ 190ยฐC oven until hot and crisp again.
Reheating: Avoid the microwave - it softens the pastry. Use the oven or an air fryer for the best texture. Place the parcels on a baking sheet and warm at 350-375ยฐF/ 180-190ยฐC for 8-12 minutes, or until the pastry is crisp again. If reheating from frozen, add a few extra minutes and keep the temperature the same.
Recipe FAQs
Yes, shallow-fry in a bit of oil until golden. Baking is lighter and keeps the filo more delicate.
Sweet chili, soy-ginger, peanut sauce, or even a simple yogurt and garlic, or garlic sour cream sauce are all good.
Crispy Chicken Filo Parcels
Equipment
- Bowls
- Brush
- Baking sheet
Ingredients
Pastry:
- 10 sheets filo dough about 8.8 oz/ 250 g Notes 1, 2
- 2-3 tablespoons olive oil to brush the pastry or as needed
Chicken:
- 12.5 oz boneless skinless chicken breast
- 2 tablespoons soy sauce
- ยฝ teaspoon granulated sugar
- ยผ teaspoon red chili flakes or red pepper flakes or to taste
- a pinch of Chinese five-spice powder optional
- a pinch of each salt and pepper
Vegetables:
- 9 oz green cabbage or white cabbage
- 1 large red bell pepper
- 9 oz carrots
- 3 spring onions
- 2 fat garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoons sriracha
- 1 teaspoon nigella seeds optional
- fine sea salt and black ground pepper
Instructions
Filo:
- Thaw filo (if frozen): Remove filo from the freezer and let sheets thaw in the refrigerator for several hours or overnight. Bring to room temperature before using. Keep sheets covered with a slightly damp towel to prevent drying.10 sheets filo dough
Chicken:
- Preheat the oven to 400ยฐ/ 200ยฐC and line the baking sheet with parchment paper.
- Marinate chicken: Cut the chicken into small pieces (slightly smaller than bite-sized). Combine them with soy sauce, sugar, chili flakes, Chinese five-spice powder (if using), and small pinches of salt and pepper. Let them sit in a bowl while you prepare the rest of the ingredients.12.5 oz boneless skinless chicken breast + 2 tablespoons soy sauce + ยฝ teaspoon granulated sugar + ยผ teaspoon red chili flakes + a pinch of Chinese five-spice powder + a pinch of each salt and pepper
Vegetables:
- Prepare the vegetables: Shred the cabbage thinly, julienne the carrots and the pepper, thinly slice the green onions, and mince the garlic.9 oz green cabbage + 1 large red bell pepper + 9 oz carrots + 3 spring onions + 2 fat garlic cloves
- Sautรฉ the vegetables: Heat the oil in the skillet or pan. Add the vegetables and sautรฉ them for about 5 minutes or until softer. Add soy sauce, sriracha, and nigella seeds (if using). Stir to combine, adjust the taste with salt and pepper, and transfer them to a bowl so they can cool a bit faster. Let them cool for about 5 minutes.2 tablespoons olive oil + 2 tablespoons soy sauce + 1 tablespoons sriracha + 1 teaspoon nigella seeds + fine sea salt and black ground pepper
Fill and roll the parcels:
- Divide filling: Divide the marinated chicken and vegetables into 5 equal portions. A simple way to do this is to spread the chicken in a bowl or on a plate and create 5 roughly equal piles, then do the same with the vegetables.
- Prepare filo: Place 1 sheet of filo on the counter and brush lightly with oil. Fold it in half widthwise and brush it again with oil. Keep the other filo sheets covered with a damp towel until you are ready to use them.2-3 tablespoons olive oil
- Fill and roll: Place one portion of vegetables along the short edge of each filo sheet, leaving a ยพ inch/ 2 cm margin. Top with one portion of chicken. Fold the free sides over the filling, then roll the sheet from the short edge to form a parcel, keeping the seam underneath.
- Repeat for all the remaining sheets to have a total of 5 rolls.
Bake:
- Arrange filo parcels on the baking sheet: Place the filo rolls seam-side down on the prepared baking sheet. Brush tops lightly with oil or butter.
- Bake the chicken filo parcels for about 20 minutes, until golden and crispy.
Notes
- Filo: If using Athens filo (frozen about 9 oz/ 250 g pack): Sheets are 9x14 inches/ 22 ร 35 cm, thinner than some other brands. Thaw according to package instructions before use. If using another brand, try to match sheet size and thickness as closely as possible. Adjust folding or filling if sheets are larger or smaller.
- Thaw filo: Place the filo in the refrigerator overnight to thaw slowly. Then let it sit at room temperature for a few hours until the sheets are pliable. Do not thaw at room temperature from the beginning, as this can make the sheets brittle and prone to cracking.
Susan Joy Smith says
why 10 sheets of filo as we are making only 5 parcels?
Adina says
Hi Susan. I only got 5 from my 10 sheet pack. You need 2 sheets for each parcel. But it really depends on your brand of filo, they can differ in size. I mentioned the dimensions of the sheets I used in the Notes of the Recipe Card.