Chicken, Cranberry & Camembert Filo Tarts
Crispy filo tarts filled with tender chicken, sweet cranberry and gooey camembert. Simple to make, freezer-friendly, and perfect for easy entertaining or lunchbox extras.
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Ingredients
- 375 g filo pastry
- 1½ cups cooked diced chicken
- 225 g cream cheese
- 3 Tbsp sour cream
- 1 tsp lemon juice
- ½ cup chopped fresh spinach or frozen, see notes
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼–½ cup cranberry sauce
- 125 g camembert sliced and halved
- 3–4 Tbsp melted butter
Instructions
- Preheat oven to 170°C fan bake. Brush a standard 12-cup muffin tray with melted butter.
- Cut six layers of filo into squares large enough to line each cup. Layer them in alternating angles to form baskets.
- Mix chicken, cream cheese, sour cream, lemon juice, spinach, onion and garlic powders.
- Add 1 tsp filling, ½ tsp cranberry sauce, then another ½ tsp filling to each tart.
- Top with two small pieces of camembert.
- Brush the exposed filo with melted butter.
- Bake 20 minutes until golden and bubbling. Shield with foil if over-browning.
- Cool on a rack and serve warm or cold. Enjoy!
Notes
Stacey’s Notes on Frozen Spinach
I love buying the big bags of fresh baby spinach, washing them and placing them straight into a freezer bag. Once frozen, they crush easily — no chopping or pre-cooking needed. This saves so much money because I no longer waste half-used bags wilting in the fridge. Frozen spinach now goes into everything from dips and muffins to these filo tarts!
Variations
- Swap cranberry for apricot jam or caramelized onion relish.
- Use brie instead of camembert.
- Add finely diced bacon for extra flavour.
- Turn them into a large tart using a pie dish — same filling, same method.