Chicken, feta and pumpkin filo parcels

Adapted from Taste.com.au

These flaky filo parcels are delicious and a real crowd-pleaser. They are a bit fiddly, but easy to make ahead. The recipe serves 6 so I usually cook four and freeze the other two for a last minute meal.

Ingredients

500g butternut pumpkin, peeled and cut into 2cm cubes

500g chicken breast, cut into 2cm cubes

2 tbsp olive oil

Olive oil spray (can be replaced with 1/2 cup olive oil) 

1 large red onion, diced

60g baby spinach, chopped roughly

200g Greek feta, crumbled

18 sheets filo pastry

Preheat oven to 200°C. Line a baking tray with baking paper. Place the sweet potato and 1tbs of olive oil in a large bowl - toss to coat. Place pumpkin onto the baking paper in a single layer. Roast in the oven for 30 minutes (or until tender). Set aside until cool enough to touch.

While the pumpkin is roasting, heat 1tbs of oil in a large frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Transfer to a large heatproof bowl.

Add chicken to the pan and cook over medium-high heat for 4 minutes, or until just cooked through and brown on all sides. If you don't have a large frying pan then make sure you cook the chicken in two batches. Transfer chicken to the bowl with the onions.

Add the spinach and pumpkin to the bowl and toss to combine. Set aside for 5 minutes to cool, and then place in the fridge until room temperature (about 10 minutes). Once cooled, add feta and toss to combine. 

Lay pastry on a flat work surface and cover with a clean tea towel to prevent it from drying out. Spray one sheet of pastry with olive oil spray (or brush with olive oil). Top with two more sheets, ensuring you spray olive oil between each layer. Spoon 1/6th of the chicken mixture on the narrow end of the pastry, leaving a 5cm border at the end, and on each side. Fold the front edge of the pastry over the filling, then fold in the sides and roll up to form a parcel. Repeat with remaining pastry to create 6 parcels. 

Line a baking tray with baking paper and place the filo parcels seam-side down on the tray. Spray each with a little oil (extra parcels can be frozen at this stage). Bake in the oven for 25 minutes, or until crisp and golden.

These taste great served them with roasted root veggies.