Wash the courgettes and cut them into thin slices. Finely chop the onions and cut chicken fillets into thin strips. Heat 1/4 cup of olive oil and sauté the chicken, courgettes, onions and clove of garlic. Allow to cook for a few minutes and add the artichokes, parsley, marjoram, and a pinch of salt and pepper. Remove from the heat and allow to cool. Cut the Gruyère cheese into cubes and add to the chicken mixture. Divide the filling into 4 parts. Make the parcels out of the pastry sheets according to the instructions. Place them in a shallow baking tray and brush with olive oil. Bake in a preheated oven at 180°C for 40 minutes.

For making Filo Pastry Roll:
Brush 3 sheets of Filo pastry with olive oil and stack on top of each other.
Spoon filling onto the middle of the shortest side of the sheets, wrap once and fold the two long sides of the sheet inwards, over the filling.
Brush with olive oil and continue wrapping to form a rectangular packet. Repeat the process with the remaining ingredients.