Chicken Spinach Phyllo Rolls Recipe


Health IndexAverageCuisine
Main Ingredient


 Canned chunk style chicken5 Ounce, drained, flaked (1 Can)
 Shredded cheddar cheese1 Cup (16 tbs)
 Frozen chopped spinach10 Ounce, thawed and well drained (1 Package)
 Cream cheese with chives and onion4 Ounce (1/2 Of A 8 Ounce Tub)
 Chopped walnuts1⁄2 Cup (8 tbs)
 Dry sherry1 Tablespoon
 Worcestershire sauce1⁄2 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Frozen phyllo dough8 , thawed (About 17 X 12-Inch Rectangles)
 Margarine/Butter1⁄3 Cup (5.33 tbs), melted


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.