Chicken, mozzarella and pesto in filo sheets

• olive oil↗1 tbsp tbsp
• large basil leaves↗8

  finely chopped

• pine nuts↗1 tsp tsp
• boneless skinless chicken breasts↗225g g

  or thighs, sliced

• sun‑dried tomatoes↗3

  finely chopped

• mozzarella↗125g g

  sliced

• filo pastry sheets↗4 rectangular sheets (about 170g)

  rectangular sheets (about 170g)

• melted butter↗20g g

  розтоплене

• green vegetables

  or salad, for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6 and place a tray to heat up.

2. 2

   Crush the oil, basil and pine nuts in a mortar to make a coarse pesto. If you don’t have a mortar, finely chop the basil and nuts and mix with the oil. Season.

3. 3

   Place the chicken, sun‑dried tomatoes and mozzarella in a bowl and mix with the pesto. Season well.

4. 4

   Lay the filo sheets on a board, then cut them in half to get two squares (each with four layers of dough). Set one half aside, and loosely roll the other half into a star shape.

5. 5

   Spread half the mixture onto one of the dough piles. Brush the base with a little melted butter, then lift the edges and fold them together. Brush half the remaining butter on top. Repeat with the remaining ingredients to make another filo parcel.

6. 6

   Transfer the parcels to the pre‑heated tray and bake in the oven for about 25 minutes until golden. Serve with green vegetables or salad.