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Foodnutt – Chicken Mushroom Filo

Chicken and Mushroom Filo

This easy and very tasty recipe could be a favourite in your home too. I'm yet to find someone that doesn't just love the flaky layers and delicious flavours. Pair with a glass of the Family Prosecco you just can't go wrong with this one.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Snack
Cuisine: English
Keyword: Chicken, easy, Filo, mushrooms, pastry


  • 1 whole BBQ Chicken or Cooked Chicken - Diced I use the left over chicken from making stock
  • 500 gms Mushrooms - Diced
  • 300 gms Havati Cheese - Grated
  • 1 bunch Spring Onions Diced
  • 1 Pkt Frozen Filo Pastry defrost fully before un-wrapping
  • 60 gms Melted Butter
  • 1 Egg (for basting)
  • Salt. Pepper and Herbs if using plain diced chicken


  • In a large bowl mix the chicken, mushroom, cheese and spring onions. Add seasoning to taste.
  • unwrap the Filo and place under a slightly damp tea towel - If this is too damp your pastry layers will stick together.
  • With 6 - 10 sheets of pastry baste the melted butter between the layers.
  • Fill with the chicken mixture and turn both ends in before rolling.
  • Place seam side down on a baking tray and baste with the egg. Score the tip with your knife in a diagonal direction to allow steam to release whilst cooking.
  • Repeat to make further pastries if you have mixture remaining. I find this recipe will make two large filo's.
  • Place in a pre-heated oven at 180 degrees and cook until golden brown. Approximately 30 mins
  • Enjoy either straight from the oven or cold.

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