Chicken Spinach Phyllo Rolls Recipe
Are you looking for a mouthwatering Chicken Spinach Phyllo Rolls recipe? The Chicken Spinach Phyllo Rolls is made with Chicken which is easy to find at any grocery store. This Chicken Spinach Phyllo Rolls is never going to fail as a Main Dish. Is there a higher crime than reading about this Chicken Spinach Phyllo Rolls and not trying it out?
Ingredients
1 5-ounce can chunk-style chicken, drained and flaked
1 cup shredded cheddar cheese
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 of an 8-ounce tub cream cheese with chives and onion
1/2 cup chopped walnuts
1 tablespoon dry sherry
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
8 sheets frozen phyllo dough (about 17 x 12-inch rectangles), thawed
1/3 cup margarine or butter, melted
Directions
1 For filling, in a large mixing bowl combine chicken, cheddar cheese, spinach, cream cheese, walnuts, sherry, Worcestershire sauce, and nutmeg. Set aside.
2 Unroll the phyllo dough; cover with plastic wrap. Remove 1 sheet phyllo; brush lightly with some of the melted margarine. Place another phyllo sheet on top; brush with more melted margarine.
3 Spoon one-fourth of the filling (about 1/2 cup) evenly down the long side of the phyllo, about 2 inches from a long side and 1 inch from a short side. Fold 2 inches of the long side over the filling; fold in the short sides. Loosely roll up, jelly-roll style, starting from the long side. Place roll, seam side down, on an ungreased baking sheet. Repeat with remaining phyllo, remaining margarine, and remaining filling.
4 Brush tops with any remaining margarine. With a sharp knife, score rolls at 1 1/2 inch intervals. Bake in a 400° oven about 15 minutes or until golden brown. Let stand for 5 minutes before slicing.
2 Unroll the phyllo dough; cover with plastic wrap. Remove 1 sheet phyllo; brush lightly with some of the melted margarine. Place another phyllo sheet on top; brush with more melted margarine.
3 Spoon one-fourth of the filling (about 1/2 cup) evenly down the long side of the phyllo, about 2 inches from a long side and 1 inch from a short side. Fold 2 inches of the long side over the filling; fold in the short sides. Loosely roll up, jelly-roll style, starting from the long side. Place roll, seam side down, on an ungreased baking sheet. Repeat with remaining phyllo, remaining margarine, and remaining filling.
4 Brush tops with any remaining margarine. With a sharp knife, score rolls at 1 1/2 inch intervals. Bake in a 400° oven about 15 minutes or until golden brown. Let stand for 5 minutes before slicing.
