• 1 Sadia Whole Chicken, roasted and cooled
  • 200g Baby spinach, stems removed
  • 3 tablespoons Basil leaves, shredded
  • 2 tablespoons Chopped chives
  • 1 cup Mozzarella cheese grated
  • 250g Ricotta cheese
  • 1 Salt and freshly ground black pepper
  • 12 sheets Filo pastry
  • 60g Butter, melted
  • 2 tablespoons Sesame seeds



Preheat oven to 220°C. Line an oven tray with baking paper.


Remove the meat from the Sadia Whole Chicken and roughly chop. Place in a large bowl with the spinach, basil, chives, mozzarella and ricotta cheese. Stir to combine and season with salt and pepper.


Place one sheet of filo on a clean work surface. Brush with melted butter and top with another sheet of filo. Spoon a sixth of the chicken mixture along the bottom of the long side of the filo. Roll up into a sausage shape. Brush the edges with butter to seal. Making sure that the seal is underneath, twist filo roll into itself to make a spiral shape. Brush with butter to seal. Carefully lift onto prepared tray.


Repeat Step 3 with the remaining ingredients to make six spirals in total. Sprinkle the sesame seeds over the spirals.


Bake the spirals for 25-30 minutes, until the pastry is golden. Serve with a green salad.

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