Smoked Chicken and Spinach Filo Triangles Recipe

Name: Smoked Chicken and Spinach Filo Triangles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp olive oil; 8 oz (225g) fresh spinach, washed, tough stems removed; 4 scallions, white and green parts, finely chopped; 4 oz (115g) smoked chicken; 1 1/3 cup creme fraiche or heavy cream; 1 tbsp chopped tarragon; 1 tsp Dijon mustard; Grated zest of 1 large lemon; 1/2 cup toasted pine nuts; Freshly ground black pepper; 4 thawed frozen filo sheets; 4 tbsp butter, melted; 1/4 cup Parmesan cheese, grated

Servings: persons

1 tsp olive oil
8 oz (225g) fresh spinach, washed, tough stems removed
4 scallions, white and green parts, finely chopped
4 oz (115g) smoked chicken
1 1/3 cup creme fraiche or heavy cream
1 tbsp chopped tarragon
1 tsp Dijon mustard
Grated zest of 1 large lemon
1/2 cup toasted pine nuts
Freshly ground black pepper
4 thawed frozen filo sheets
4 tbsp butter, melted
1/4 cup Parmesan cheese, grated

1
Preheat the oven to 350F (180C).
2
Heat the oil in a medium saucepan over medium heat.
3
Add the spinach, cover, and cook about 5 minutes, until tender.
4
Drain well and let cool.
5
Pulse the spinach, scallions, smoked chicken, creme fraiche, tarragon, mustard, and lemon zest in a food processor until coarsely chopped.
6
Stir in the pine nuts and season with pepper.
7
Line a baking sheet with wax paper.
8
Place 1 filo sheet on the work surface, with the short side running horizontally.
9
Cover the remaining filo with a damp paper towel to prevent drying.
10
Brush the filo sheet with melted butter.
11
Top with a second sheet and brush again with butter.
12
Cut the filo pastry into three 4in (10cm) strips.
13
Place a heaping spoonful of the chicken mixture about 1/2 in (13mm) below the top of a strip.
14
Fold the right corner of the strip diagonally to the left to form a triangle that covers the filling.
15
Fold the triangle with the filling down, and repeat folding down and over until you reach the end of the strip.
16
Brush with butter and place on the baking sheet.
17
Repeat with the other 3 strips, then with 2 more filo sheets and the remaining filling.
18
Sprinkle with the Parmesan.
19
Transfer to a lightly oiled baking sheet.
20
Bake for 20 minutes, until golden brown.
21
Serve hot or warm.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tsp olive oil, 8 oz (225g) fresh spinach, washed, tough stems removed, 4 scallions, white and green parts, finely chopped, 4 oz (115g) smoked chicken, and more.

Yes, Smoked Chicken and Spinach Filo Triangles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Chicken and Spinach Filo Triangles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions