1. Preheat oven to 190˚C
 

2. Grate the courgette into a bowl, squeezing all excess water out
 

3. Tear the smoked chicken into bite sized pieces, discarding the skin
 

4. Add the smoked chicken, cream cheese and sundried tomato to the gratted courgette and combine
 

5. Place a sheet of filo pastry on a chopping board or a clean bench. Brush or spray with oil. Top with 2 more sheets of filo, brushing between each sheet. Cut the filo in half crosswise
 

6. Place a spoonful of mixture at the top of the filo. Fold the sides of the filo over and rollup to securely enclose the filling
 

7. Place seam side down on a baking tray, brush the top with oil
 

8. Repeat with remaining filo and filling to make 6 parcels

 

9. Bake for 12 - 15 minutes or until golden brown