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Chicken and Fetta Filo


  • 500g chicken thighs,

  • 6 spring onions, sliced on an angle

  • 1 clove of garlic, finely sliced

  • ½ cup curly parsley, finely chopped

  • ½ glass white wine

  • 150g grated cheddar

  • 100g fetta cheese

  • ½ pack filo pastry

  • 50g melted butter


  • 1.

    Cut chicken into 2 cm cubes. In a hot fry pan seal the chicken then toss in the spring onions, garlic and parsley and de-glaze the pan with the white wine.

  • 2.

    Take the pan off the heat and allow to cool before mixing in the cheeses.

  • 3.

    Brush 1 sheet of pastry with melted butter, then place another filo sheet on top. Brush with melted butter and then fold sheets in half.Place a large spoonful of cheesy chicken mix onto the pastry and roll over, then fold both sides in, then complete the roll.

  • 4.

    Bake in an oven set at 190 degrees for 15-20 minutes.


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