Nothing beats the satisfying crunch of flaky filo dough paired with tender chicken—it’s a match made in comfort food heaven! Whether you’re craving quick weeknight dinners, impressive party appetizers, or cozy family meals, these recipes have you covered. Ready to transform your kitchen into a culinary delight? Dive into our roundup of 28 must-try filo and chicken creations that’ll have everyone asking for seconds!
Crispy Chicken Filo Pie
Grab your baking dish—this crispy chicken filo pie transforms simple ingredients into a showstopping dinner. Golden, flaky layers wrap around a creamy chicken filling that’s ready in under an hour. It’s the kind of comfort food that feels fancy without the fuss.
Ingredients
– 1 pound of boneless, skinless chicken thighs, chopped into bite-sized pieces
– A couple of sheets of frozen filo pastry, thawed
– A generous splash of olive oil, about 2 tablespoons
– 1 small onion, finely diced
– 2 cloves of garlic, minced
– Half a cup of heavy cream
– A handful of frozen peas, roughly ¾ cup
– A pinch of salt and a few cracks of black pepper
– A sprinkle of dried thyme, about ½ teaspoon
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Add the chopped chicken thighs and cook for 6–8 minutes, until browned on all sides and no longer pink inside.
4. Remove the chicken from the skillet and set it aside on a plate.
5. Add the remaining 1 tablespoon of olive oil to the same skillet.
6. Sauté the diced onion for 4–5 minutes, until it turns translucent.
7. Stir in the minced garlic and cook for 1 minute, until fragrant.
8. Pour in the heavy cream and bring it to a gentle simmer.
9. Add the frozen peas, salt, black pepper, and dried thyme, stirring to combine.
10. Return the cooked chicken to the skillet, mixing everything until the filling is evenly coated.
11. Transfer the chicken filling to a 9-inch pie dish, spreading it out evenly.
12. Layer the thawed filo sheets over the filling, brushing each sheet lightly with olive oil before adding the next to ensure crispiness.
13. Bake the pie for 25–30 minutes, until the filo is golden brown and flaky.
14. Let the pie rest for 5 minutes before slicing to allow the filling to set. The filo pastry shatters with each cut, revealing a creamy, savory chicken center. Try serving it with a simple arugula salad tossed in lemon vinaigrette to balance the richness. Leftovers reheat beautifully in a 350°F oven for 10 minutes, keeping that signature crunch intact.
Spiced Chicken and Pumpkin Filo Rolls
Let’s get straight to these flaky, savory rolls that bring cozy fall flavors to your table in a handheld package. Loaded with spiced chicken and sweet pumpkin wrapped in crispy filo, they’re perfect for game day or a quick dinner. You’ll love how the warm spices mingle with the savory filling in every bite.
Ingredients
– 1 package of frozen filo dough, thawed
– About 1 pound of ground chicken
– A good cup of pumpkin puree
– A couple of chopped yellow onions
– A few minced garlic cloves
– A generous splash of olive oil
– A teaspoon each of cinnamon and cumin
– A half teaspoon of nutmeg
– A pinch of salt and black pepper
– 1 beaten egg for brushing
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat a splash of olive oil in a large skillet over medium heat for 1 minute.
3. Add the chopped onions and cook for 5 minutes until translucent.
4. Stir in the minced garlic and cook for 1 more minute until fragrant.
5. Add the ground chicken, breaking it up with a spoon, and cook for 8 minutes until no pink remains.
6. Mix in the pumpkin puree, cinnamon, cumin, nutmeg, salt, and pepper, then cook for 3 minutes to blend flavors. Tip: Let the filling cool completely so the filo doesn’t tear from steam.
7. Lay one filo sheet on a clean surface and brush lightly with olive oil.
8. Place another filo sheet on top and brush again with oil. Tip: Keep unused filo covered with a damp towel to prevent drying out.
9. Spoon ¼ cup of the chicken-pumpkin mixture along one short end of the filo stack.
10. Fold the long sides inward by 1 inch, then roll tightly from the filling end to form a cylinder.
11. Place the roll seam-side down on the baking sheet and repeat with remaining filo and filling.
12. Brush the tops of all rolls with the beaten egg. Tip: The egg wash gives a golden, crisp finish.
13. Bake for 20–25 minutes until the filo is golden brown and flaky.
Zesty and satisfying, these rolls offer a crisp exterior that shatters to reveal a moist, spiced filling. The pumpkin adds subtle sweetness that balances the savory chicken beautifully. Try serving them with a cool yogurt dip or alongside a simple green salad for a complete meal.
Cheesy Chicken Filo Pastries
Now is the perfect time to whip up these cheesy chicken filo pastries. Nothing beats that golden, flaky crunch when you’re craving something savory and satisfying. They’re surprisingly simple to make and disappear fast at any gathering.
Ingredients
– A couple of cooked chicken breasts, shredded
– A generous cup of shredded cheddar cheese
– A splash of olive oil
– A couple of cloves of garlic, minced
– Half a small onion, finely chopped
– A package of frozen filo dough, thawed
– A stick of melted butter
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a skillet over medium heat.
3. Sauté the chopped onion for 3-4 minutes until translucent.
4. Add the minced garlic and cook for 1 more minute until fragrant.
5. Combine the onion-garlic mixture with shredded chicken in a bowl.
6. Stir in the shredded cheddar cheese until evenly distributed.
7. Season the mixture with a pinch of salt and black pepper.
8. Unroll the thawed filo dough on a clean surface.
9. Brush one filo sheet lightly with melted butter using a pastry brush.
10. Place another filo sheet on top and brush with more butter.
11. Cut the layered filo into 4 equal strips.
12. Place a tablespoon of chicken filling at the bottom of each strip.
13. Fold the bottom corner over the filling to form a triangle.
14. Continue folding the triangle along the strip until completely sealed.
15. Repeat with remaining filo sheets and filling.
16. Arrange all pastries on a baking sheet lined with parchment paper.
17. Brush the tops with remaining melted butter for golden browning.
18. Bake for 18-20 minutes until crisp and golden brown.
19. Remove from oven and let cool for 5 minutes before serving. Zesty and utterly addictive, these pastries deliver a satisfying crunch with every cheesy, savory bite. The flaky layers shatter beautifully against the moist chicken filling. Try serving them with a cool dollop of Greek yogurt or spicy salsa for an extra flavor kick.
Lemon Herb Chicken Filo Wraps
Baking these lemon herb chicken filo wraps transforms simple ingredients into golden, flaky perfection. They’re surprisingly simple to assemble and bake up crisp every time. The bright lemon and fresh herbs cut through the rich, buttery layers beautifully.
Ingredients
– 1 pound of boneless, skinless chicken breasts, cut into small chunks
– A couple of cloves of garlic, minced
– The zest and juice from one large lemon
– A handful of fresh parsley, chopped
– A handful of fresh dill, chopped
– 8 sheets of frozen filo dough, thawed
– About half a cup of unsalted butter, melted
– A good pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the chicken chunks, minced garlic, lemon zest, lemon juice, chopped parsley, chopped dill, salt, and pepper. Mix thoroughly until the chicken is evenly coated.
3. Place one sheet of filo dough on a clean work surface and lightly brush the entire surface with melted butter using a pastry brush.
4. Layer a second sheet of filo on top and brush it with more melted butter. (Tip: Keep unused filo covered with a damp towel to prevent it from drying out and cracking.)
5. Spoon about 1/2 cup of the chicken mixture along the bottom edge of the filo stack, leaving a 1-inch border on the sides.
6. Fold the sides of the filo over the filling, then tightly roll it up from the bottom to form a neat parcel. Place it seam-side down on the prepared baking sheet.
7. Repeat steps 3–6 with the remaining filo sheets and chicken mixture to make 4 wraps total.
8. Brush the tops and sides of all the assembled wraps with the remaining melted butter.
9. Bake for 25–30 minutes, or until the filo is golden brown and crisp, and the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer. (Tip: Rotate the baking sheet halfway through baking for even browning.)
10. Remove from the oven and let the wraps rest on the baking sheet for 5 minutes before serving. (Tip: This resting time allows the juices to redistribute, keeping the chicken moist.)
Resulting in a satisfying contrast of textures, the shatteringly crisp filo gives way to tender, aromatic chicken. The lemon and herbs provide a fresh, zesty flavor that feels light yet comforting. For a complete meal, serve these wraps alongside a simple arugula salad or with a dollop of tzatziki for dipping.
Creamy Chicken and Mushroom Filo Parcels
Never underestimate the power of crispy, flaky pastry wrapped around a creamy chicken filling. These golden parcels deliver restaurant-quality elegance with straightforward home cooking. Perfect for impressing guests or elevating weeknight dinners.
Ingredients
– 2 cups of shredded cooked chicken
– 8 ounces of sliced cremini mushrooms
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1/2 cup of heavy cream
– 1/4 cup of grated Parmesan cheese
– A couple of tablespoons of olive oil
– A splash of dry white wine
– 1 tablespoon of fresh thyme leaves
– 8 sheets of frozen filo dough, thawed
– 4 tablespoons of melted butter
– Salt and black pepper to season
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
3. Add the chopped onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 30 seconds until aromatic.
5. Add the sliced mushrooms and cook for 6-8 minutes until browned and tender.
6. Pour in a splash of dry white wine to deglaze the pan, scraping up any browned bits.
7. Stir in the shredded chicken and fresh thyme leaves until well combined.
8. Pour in 1/2 cup of heavy cream and bring to a gentle simmer.
9. Sprinkle in 1/4 cup of grated Parmesan cheese and stir until the sauce thickens.
10. Season the mixture with salt and black pepper, then remove from heat to cool slightly.
11. Lay one filo sheet on a clean surface and brush lightly with melted butter.
12. Layer a second filo sheet on top and brush again with butter.
13. Place 1/2 cup of the chicken mixture in the center of the layered filo.
14. Fold the sides over the filling, then roll up tightly to form a parcel.
15. Repeat the layering and filling process with remaining filo and mixture.
16. Arrange all parcels seam-side down on the prepared baking sheet.
17. Brush the tops with remaining melted butter for golden browning.
18. Bake at 375°F for 20-25 minutes until the pastry is crisp and golden brown.
19. Remove from oven and let rest for 5 minutes before serving.
Buttery, flaky layers crackle with each bite, revealing the rich, creamy chicken and earthy mushroom filling. Serve these parcels alongside a simple green salad for contrast, or drizzle with a lemon-herb sauce for extra brightness. The crisp exterior gives way to a comforting, savory center that feels both elegant and completely satisfying.
Sweet and Spicy Chicken Filo Triangles
Crispy, golden triangles filled with tender chicken and a perfect balance of sweet honey and spicy chili. These handheld delights come together quickly for weeknight dinners or impressive party appetizers. The flaky filo pastry creates a satisfying crunch with every bite.
Ingredients
– 1 pound of boneless, skinless chicken thighs
– A package of frozen filo dough, thawed
– A couple of tablespoons of olive oil
– 2 cloves of garlic, minced
– A quarter cup of honey
– A tablespoon of soy sauce
– A teaspoon of red pepper flakes
– A splash of rice vinegar
– Half a cup of shredded mozzarella
– A couple of tablespoons of melted butter
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add 1 pound of boneless, skinless chicken thighs and cook for 6-8 minutes per side until internal temperature reaches 165°F.
4. Remove chicken from skillet and let rest for 5 minutes before shredding with two forks.
5. In the same skillet, sauté 2 minced garlic cloves for 1 minute until fragrant.
6. Add 1/4 cup honey, 1 tablespoon soy sauce, 1 teaspoon red pepper flakes, and a splash of rice vinegar to the skillet.
7. Simmer the sauce for 2 minutes until slightly thickened, then remove from heat.
8. Combine the shredded chicken with the sauce and 1/2 cup shredded mozzarella in a bowl.
9. Lay one sheet of filo dough on a clean surface and brush lightly with melted butter.
10. Place another filo sheet on top and brush with more melted butter.
11. Cut the stacked filo sheets into 4-inch wide strips.
12. Place 2 tablespoons of chicken mixture at the bottom of each strip.
13. Fold one corner of the strip diagonally over the filling to form a triangle.
14. Continue folding the triangle along the strip until you reach the end.
15. Brush the outside of each triangle with remaining melted butter.
16. Arrange triangles on the prepared baking sheet 1 inch apart.
17. Bake for 15-18 minutes until golden brown and crispy.
18. Let cool for 5 minutes before serving.
What makes these triangles special is the contrast between the shatteringly crisp filo exterior and the juicy, flavorful chicken inside. The sweet honey caramelizes beautifully against the gentle heat of red pepper flakes. Serve them with a cool cucumber yogurt dip to balance the spice, or pack them cold for a next-day lunch that still maintains its satisfying crunch.
Mediterranean Chicken and Spinach Filo Cups
Bite-sized and bursting with flavor, these Mediterranean chicken and spinach filo cups come together in under 30 minutes. Perfect for entertaining or quick weeknight dinners, they deliver restaurant-quality presentation with minimal effort.
Ingredients
– 1 package of frozen filo dough, thawed – About 2 cups of cooked shredded chicken – A big handful of fresh spinach – Half a cup of crumbled feta cheese – A couple of tablespoons of olive oil – A generous splash of lemon juice – A pinch of garlic powder – A sprinkle of dried oregano
Instructions
1. Preheat your oven to 375°F and lightly grease a mini muffin tin with olive oil. 2. Carefully unroll the thawed filo dough and cut the stack into 3-inch squares using a sharp knife. 3. Layer 3-4 filo squares in each muffin cup, rotating each layer 45 degrees to create a star pattern. 4. Brush the layered filo cups lightly with olive oil using a pastry brush. 5. Bake the empty filo cups for 5-6 minutes until they just begin to puff and turn lightly golden at the edges. 6. While the cups bake, combine shredded chicken, spinach, feta, lemon juice, garlic powder, and oregano in a medium bowl. 7. Remove the partially baked filo cups from the oven and immediately fill each with the chicken mixture, pressing down gently. 8. Return the filled cups to the oven and bake for 8-10 minutes until the filo is golden brown and the spinach has wilted. 9. Let the cups cool in the pan for 2-3 minutes before carefully removing with a small offset spatula. Just out of the oven, these cups offer a satisfying crunch that gives way to the savory chicken and creamy feta. The lemon brightens each bite while the spinach keeps things fresh and light. Try serving them alongside a simple Greek salad or with tzatziki for dipping.
Thai Chicken Filo Bundles
Grab these flaky bundles for a Thai-inspired dinner that comes together fast. Ground chicken gets wrapped in crispy filo with bold flavors. They bake up golden and perfect for dipping.
Ingredients
– 1 lb ground chicken
– 8 sheets of filo dough, thawed
– 1/4 cup chopped cilantro
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tsp grated ginger
– 1 minced garlic clove
– a splash of vegetable oil
– a couple of tbsp sweet chili sauce for serving
Instructions
1. Preheat your oven to 375°F.
2. Mix the ground chicken, cilantro, soy sauce, lime juice, ginger, and garlic in a bowl until combined.
3. Lay one filo sheet on a clean surface and brush it lightly with vegetable oil.
4. Place another filo sheet on top and brush with oil again.
5. Cut the stacked filo sheets into four equal strips.
6. Spoon 2 tablespoons of the chicken mixture onto the bottom end of one strip.
7. Fold the bottom corner over the filling to form a triangle, then continue folding like a flag until the entire strip is used.
8. Repeat with all filo strips and remaining filling.
9. Place bundles on a baking sheet lined with parchment paper.
10. Brush the tops with more vegetable oil.
11. Bake for 18–20 minutes until golden brown and crispy.
12. Serve warm with sweet chili sauce for dipping.
Not overly heavy, these bundles have a satisfying crunch that gives way to juicy, savory chicken inside. The lime and ginger brighten each bite, making them great with a side of cucumber salad. For a fun twist, try serving them atop a bed of shredded lettuce with extra chili sauce drizzled over.
Savory Chicken and Bacon Filo Tart
Bold flavors and flaky pastry come together in this impressive yet approachable tart. This savory chicken and bacon creation delivers restaurant-quality results with straightforward techniques. You’ll love how the crispy filo contrasts with the rich, creamy filling.
Ingredients
– 1 package of frozen filo dough, thawed
– A couple of cooked chicken breasts, shredded
– 6 slices of thick-cut bacon, chopped
– A good splash of olive oil
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup of heavy cream
– 2 large eggs
– A generous handful of shredded cheddar cheese
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Brush a 9-inch tart pan with olive oil.
3. Layer 8 sheets of filo dough in the pan, brushing each sheet with olive oil before adding the next.
4. Trim any excess filo hanging over the edges.
5. Cook the chopped bacon in a skillet over medium heat until crispy, about 8 minutes.
6. Remove bacon with a slotted spoon and drain on paper towels.
7. Pour off all but 1 tablespoon of bacon grease from the skillet.
8. Add diced onion to the skillet and cook until softened, about 5 minutes.
9. Stir in minced garlic and cook for 1 more minute.
10. Combine shredded chicken, cooked bacon, and onion mixture in a medium bowl.
11. In a separate bowl, whisk together heavy cream and eggs until smooth.
12. Stir shredded cheddar cheese into the cream mixture.
13. Season the filling with salt and black pepper.
14. Spread the chicken and bacon mixture evenly over the filo crust.
15. Pour the cream and cheese mixture over the filling.
16. Bake for 30-35 minutes until the filling is set and the crust is golden brown.
17. Let the tart cool for 10 minutes before slicing.
Tip: Keep unused filo covered with a damp towel to prevent drying out.
Tip: For extra crispy bacon, bake it at 400°F for 15-18 minutes instead of pan-frying.
Tip: Let the tart rest before slicing to ensure clean cuts.
The flaky, buttery filo crust shatters beautifully against the creamy, savory filling. This tart delivers satisfying crunch in every bite with the smoky bacon and tender chicken. Try serving warm slices alongside a simple green salad for a complete meal that impresses with minimal effort.
Herbed Chicken Filo Boats
Nailing weeknight dinners just got easier with these flaky, savory parcels. Herbed chicken filo boats deliver restaurant-quality flavor with minimal effort. They’re perfect for busy evenings when you want something impressive but simple.
Ingredients
– 1 pound of boneless, skinless chicken breasts, cut into small chunks
– 8 sheets of frozen filo dough, thawed
– 1/2 cup of ricotta cheese
– 1/4 cup of grated Parmesan cheese
– 2 tablespoons of olive oil
– 1 tablespoon of fresh lemon juice
– 1 teaspoon of dried oregano
– 1/2 teaspoon of garlic powder
– A pinch of salt
– A couple of cracks of black pepper
– A splash of melted butter for brushing
Instructions
1. Preheat your oven to 375°F and lightly grease a standard muffin tin with olive oil.
2. In a medium bowl, combine the chicken chunks, ricotta, Parmesan, 1 tablespoon olive oil, lemon juice, oregano, garlic powder, salt, and pepper until well mixed.
3. Lay one filo sheet on a clean surface and brush it lightly with melted butter using a pastry brush.
4. Place another filo sheet on top and brush with butter, repeating until you have a stack of 4 buttered sheets.
5. Cut the stacked filo sheets into 6 equal squares using a sharp knife or pizza cutter.
6. Gently press each filo square into a muffin cup, letting the edges overhang to form a cup shape.
7. Spoon the chicken mixture evenly into each filo cup, filling them about 3/4 full.
8. Repeat steps 3-7 with the remaining 4 filo sheets to make 6 more boats.
9. Bake in the preheated oven for 20-25 minutes, until the filo is golden brown and crispy and the chicken is cooked through (internal temperature should reach 165°F).
10. Let the boats cool in the tin for 5 minutes before carefully removing with a small spatula.
Delightfully crisp filo shatters to reveal a creamy, herbed chicken filling that’s both light and satisfying. The lemon brightens the rich cheeses, while the golden layers add wonderful texture contrast. Serve these warm with a simple side salad for a complete meal, or pack them cold for a next-day lunch that still holds its crunch.
Garlic Butter Chicken Filo Pockets
A crispy, golden pocket that transforms basic chicken into a buttery, garlicky delight. These flaky filo parcels bake up perfectly golden with minimal effort. You’ll love how the savory filling steams inside the delicate pastry layers.
Ingredients
– 1 pound of chicken breast, cut into small chunks
– A couple of cloves of garlic, minced
– 4 tablespoons of salted butter, melted
– A splash of olive oil
– 8 sheets of frozen filo dough, thawed
– Half a cup of shredded mozzarella
– A quarter cup of grated Parmesan
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat a splash of olive oil in a skillet over medium-high heat until shimmering.
3. Add the chicken chunks and cook for 5-7 minutes until no longer pink, stirring occasionally.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Remove the skillet from heat and mix in half of the melted butter, mozzarella, Parmesan, salt, and pepper.
6. Lay one filo sheet on a clean surface and brush lightly with melted butter using a pastry brush.
7. Layer another filo sheet on top and brush with butter again.
8. Place a quarter of the chicken mixture in the center of the filo stack.
9. Fold the sides of the filo over the filling, then roll it up tightly into a pocket shape.
10. Repeat steps 6-9 to make three more pockets with the remaining ingredients.
11. Arrange the pockets on the prepared baking sheet and brush the tops with the remaining melted butter.
12. Bake for 18-20 minutes until the filo is golden brown and crisp.
13. Remove from the oven and let cool for 5 minutes before serving. Really, the contrast between the crunchy, buttery exterior and the juicy, cheesy chicken inside is irresistible. Try serving these pockets with a simple side salad for a complete meal, or pack them for a picnic—they hold up well at room temperature.
Zesty Lemon Chicken Filo Bakes
Very few weeknight dinners deliver both elegance and ease like these individual filo parcels. Vibrant lemon brightens tender chicken, while crispy pastry adds satisfying crunch. Perfect for busy nights when you want something special without the fuss.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 sheets frozen filo dough, thawed
- 1/4 cup olive oil
- 2 lemons
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Cut chicken breasts into 1-inch cubes and place in a medium bowl.
- Zest both lemons directly over the chicken, then juice one lemon into the bowl.
- Mince garlic cloves and add to chicken along with oregano, pepper, and salt.
- Toss everything together until chicken is evenly coated, then let marinate for 10 minutes.
- While chicken marinates, carefully unroll filo dough and cover with a damp towel to prevent drying.
- Brush one filo sheet lightly with olive oil using a pastry brush.
- Layer another sheet on top and brush with more oil, repeating until you have 4 stacked sheets.
- Cut the stacked filo into 4 equal squares using a sharp knife.
- Place a portion of marinated chicken in the center of each filo square.
- Gather the edges of the filo up around the chicken, twisting slightly at the top to form a bundle.
- Repeat the stacking and filling process with remaining filo and chicken.
- Arrange all bundles on the prepared baking sheet, spacing them 2 inches apart.
- Brush the outside of each bundle with remaining olive oil for golden browning.
- Bake for 25-30 minutes until filo is deep golden brown and chicken reaches 165°F internally.
- Let rest for 5 minutes before serving to allow juices to redistribute.
Flaky, buttery pastry gives way to juicy chicken with bright citrus notes in every bite. For a complete meal, serve alongside a simple arugula salad dressed with the remaining lemon juice. These individual portions make impressive plating for dinner parties while keeping cleanup minimal.
Curried Chicken and Rice Filo Logs
Zesty curried chicken and rice wrapped in crispy filo makes for an impressive yet surprisingly simple dinner. These golden logs deliver big flavor with minimal effort, perfect for busy weeknights when you want something special without the fuss. The combination of warm spices and flaky pastry will have everyone asking for seconds.
Ingredients
– 1 pound of boneless, skinless chicken thighs, chopped small
– 1 cup of basmati rice
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of curry powder
– A couple of tablespoons of olive oil
– A splash of chicken broth (about ½ cup)
– 8 sheets of filo dough, thawed
– 4 tablespoons of melted butter
– A pinch of salt
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent and lightly browned.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add chopped chicken thighs and cook for 6-7 minutes until no pink remains, stirring occasionally.
5. Sprinkle curry powder and a pinch of salt over the chicken mixture, stirring to coat evenly.
6. Pour in ½ cup of chicken broth and 1 cup of basmati rice, stirring to combine.
7. Bring to a simmer, then reduce heat to low, cover, and cook for 18 minutes until rice is tender and liquid is absorbed.
8. Remove from heat and let the filling cool completely to prevent soggy pastry (tip: spread on a baking sheet to speed cooling).
9. Preheat your oven to 375°F and line a baking sheet with parchment paper.
10. Lay one filo sheet on a clean surface and brush lightly with melted butter using a pastry brush.
11. Place another filo sheet on top and brush with butter, repeating until you have a stack of 4 buttered sheets.
12. Spoon ¼ of the cooled chicken and rice mixture along one long edge of the filo stack, leaving 1-inch borders at the ends.
13. Carefully roll the filo around the filling into a tight log shape, tucking in the ends as you go (tip: work quickly to prevent filo from drying out).
14. Place the log seam-side down on the prepared baking sheet and brush the top with more melted butter.
15. Repeat steps 10-14 with remaining filo and filling to make 2 logs total.
16. Bake at 375°F for 20-25 minutes until golden brown and crispy.
17. Let rest for 5 minutes before slicing to allow the filling to set properly.
Mouthwatering golden logs emerge from the oven with shatteringly crisp filo giving way to fragrant, spiced chicken and rice. The curry powder infuses every bite with warmth while the rice stays perfectly separate and fluffy. Serve these sliced on a platter with a simple yogurt dip or pack them whole for an impressive picnic centerpiece that travels beautifully.
BBQ Chicken and Onion Filo Twists
Kicking off grilling season with these handheld delights that combine smoky barbecue flavors with flaky pastry. These twists are perfect for game day snacks or casual backyard gatherings, delivering big flavor in every bite. They come together quickly with minimal prep work for maximum payoff.
Ingredients
– 2 cups of shredded cooked chicken
– 1 large yellow onion, thinly sliced
– 1/2 cup of your favorite BBQ sauce
– 1 package of frozen filo dough, thawed
– 1/2 cup of melted butter
– A couple of tablespoons of olive oil
– A generous pinch of salt
– A few cracks of black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat until it shimmers, about 2 minutes.
3. Add sliced onions and cook for 8-10 minutes, stirring occasionally, until they turn golden brown and caramelized.
4. Tip: Don’t rush the onions—proper caramelization develops their natural sweetness and eliminates sharpness.
5. Combine shredded chicken, caramelized onions, BBQ sauce, salt, and pepper in a bowl, mixing until evenly coated.
6. Unroll filo dough and cover with a damp towel to prevent drying out while you work.
7. Place one filo sheet on a clean surface and brush lightly with melted butter using a pastry brush.
8. Top with another filo sheet and brush again with butter, repeating until you have 4 layers.
9. Spoon 2 tablespoons of the chicken mixture along one long edge of the layered filo, leaving a 1-inch border.
10. Tip: Keep unused filo covered—it becomes brittle and cracks easily when exposed to air.
11. Carefully roll the filo around the filling, creating a tight log, then twist the log into a spiral shape.
12. Place the twist on the prepared baking sheet and repeat with remaining filo and filling.
13. Brush the tops of all twists with remaining melted butter for golden, crisp results.
14. Bake for 18-20 minutes until the filo is deeply golden brown and flaky.
15. Tip: For extra crispness, rotate the baking sheet halfway through baking to ensure even browning.
16. Remove from oven and let cool on the sheet for 5 minutes before serving.
You’ll love the contrast between the crunchy, buttery filo exterior and the tender, smoky chicken filling inside. These twists pair wonderfully with a cool ranch dip or extra BBQ sauce for dipping. They’re equally fantastic served warm from the oven or at room temperature for picnics and potlucks.
Pesto Chicken Filo Cigars
Zesty pesto chicken wrapped in crispy filo makes these handheld cigars impossible to resist. They’re perfect for parties or a quick dinner that feels fancy. You’ll love the golden, flaky exterior and savory filling.
Ingredients
– 2 cups of shredded cooked chicken
– 1/2 cup of basil pesto
– 1 cup of shredded mozzarella cheese
– A package of filo dough sheets, thawed
– 1/2 cup of melted butter
– A couple of tablespoons of grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded chicken, pesto, and mozzarella cheese until well mixed.
3. Lay one filo sheet on a clean surface and brush it lightly with melted butter. (Tip: Keep unused filo covered with a damp towel to prevent drying.)
4. Place about 2 tablespoons of the chicken mixture along one short end of the filo sheet.
5. Roll the filo tightly around the filling, folding in the sides as you go to form a cigar shape.
6. Brush the outside of the rolled cigar with more melted butter and sprinkle with Parmesan cheese.
7. Repeat steps 3–6 with the remaining filo sheets and filling.
8. Arrange the cigars seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 18–20 minutes, or until the filo is golden brown and crisp. (Tip: Rotate the pan halfway through for even browning.)
10. Let the cigars cool on the baking sheet for 5 minutes before serving. (Tip: They’re easiest to handle when slightly cooled.)
That flaky, buttery crunch gives way to a warm, herby chicken center that’s pure comfort. Try serving them with a side of marinara for dipping, or slice them into bite-sized pieces for appetizers. They’re equally great fresh from the oven or at room temperature.
Turkish Chicken and Feta Filo Bake
Tender chicken and tangy feta wrapped in crispy filo make this Turkish-inspired bake a weeknight winner. This savory dish comes together with minimal fuss but delivers maximum flavor. Perfect for when you want something impressive without the effort.
Ingredients
– 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
– A couple of sheets of frozen filo dough, thawed
– A good handful of crumbled feta cheese
– A splash of olive oil
– One medium onion, chopped
– A couple of cloves of garlic, minced
– A pinch of dried oregano
– A pinch of dried mint
– A squeeze of lemon juice
Instructions
1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a large skillet over medium-high heat.
3. Add the chopped onion and cook for about 5 minutes, until it turns soft and translucent.
4. Add the minced garlic and cook for 1 more minute, just until fragrant.
5. Add the bite-sized chicken pieces to the skillet. Tip: Pat the chicken dry with a paper towel first for better browning.
6. Cook the chicken for 6-8 minutes, stirring occasionally, until it’s no longer pink on the outside.
7. Stir in the dried oregano, dried mint, and a squeeze of lemon juice.
8. Remove the skillet from the heat and let the chicken mixture cool slightly.
9. Gently stir the crumbled feta cheese into the slightly cooled chicken mixture. Tip: Letting the mixture cool a bit prevents the feta from melting completely.
10. Lightly brush a 9×9 inch baking dish with olive oil.
11. Place one sheet of filo dough in the bottom of the dish, letting the edges hang over the sides.
12. Lightly brush the filo sheet with olive oil.
13. Layer another sheet of filo on top, rotating it slightly, and brush it with oil. Tip: Rotating the filo sheets creates more flaky layers.
14. Spoon the chicken and feta filling into the center of the filo layers.
15. Fold the overhanging filo edges over the filling to create a parcel.
16. Brush the top of the filo parcel with a final light coating of olive oil.
17. Bake in the preheated oven for 25-30 minutes, until the filo is golden brown and crispy.
18. Remove from the oven and let it rest for 5 minutes before slicing.
When it emerges from the oven, the filo will be shatteringly crisp, giving way to the savory, juicy chicken filling. The salty feta and bright herbs cut through the richness beautifully. Try serving it with a simple cucumber and tomato salad for a complete, refreshing meal.
Conclusion
Just imagine the delicious possibilities! These 28 filo dough recipes with chicken offer endless inspiration for easy, impressive meals. We hope you find new family favorites—give them a try, leave a comment with your top pick, and share your creations by pinning this article on Pinterest. Happy cooking!
