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Lilydale filo chicken with chilli feta

Serves: 4

Preparation time: 10 minutes

Cooking time: 35 minutes


  • 500g Lilydale chicken mince
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 tsp smoked paprika
  • 60g baby spinach leaves, shredded
  • 1/4 cup toasted pine nuts
  • Marinated chilli feta


  1. Heat oil in frying pan over medium heat, cook onion until lightly golden. Add paprika, stir until fragrant and coating onion.
  2. Increase heat and cook chicken, breaking up any lumps with a fork. Set aside to cool. Once cool stir through spinach and pine nuts.
  3. Place filo sheets on a flat clean surface and cover with a lightly dampened tea towel. Lay one filo sheet long side facing you, on a bench. Spray lightly with oil; lay another filo sheet on top. Place ¼ of the chicken mixture along one long end nearest to you. Fold edge over filling, roll pastry loosely to enclose filling. With seam side down, coil into a ‘snail’. Place on baking tray lined with baking paper.
  4. Repeat with remaining pastry and chicken mixture. Spray rolls with oil.
  5. Bake 15-20 minutes or until golden.

Serve topped with chilli feta and fennel salad.

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Our Recipes
Our Recipes