Monterey Chicken Phyllo Appetizers Recipe

Monterey Chicken Phyllo Appetizers picture


Preparation Time40 MinCooking Time20 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings8
Main IngredientInterest Group


 Finely chopped cooked chicken1 Cup (16 tbs)
 Shredded monterey jack cheese/Havarti cheese2 Ounce (1/2 Cup)
 Chopped green onions2 Tablespoon
 Dried parsley flakes1 Teaspoon
 Frozen phyllo pastry sheets6 , thawed (Or Filo)
 Margarine/Butter1⁄3 Cup (5.33 tbs), melted
 Sesame seed3 Teaspoon (If Desired)

Nutrition Facts

Serving size

Calories 164 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 2.7 g13.3%

Trans Fat 0 g

Cholesterol 6.3 mg

Sodium 118.2 mg4.9%

Total Carbohydrates 10 g3.4%

Dietary Fiber 0.83 g3.3%

Sugars 0.7 g

Protein 8 g15.7%

Vitamin A 12.2% Vitamin C 4.1%

Calcium 8.6% Iron 7.6%

*Based on a 2000 Calorie diet


1) Preheat oven to 375°F.
2) In a bowl, mix together chicken, cheese, onions and parsley flakes; mix well.
3) Spread the filo sheets; cover with plastic wrap or cloth towel to prevent drying.
4) Spread 1 filo sheet on working table with narrow side towards you; brush with margarine.
5) Cut the filo into 6 strips.

6) Drop 1 teaspoon of chicken filling at end of 1 strip.
7) Fold right corner diagonally up over filling so that bottom edge of strip lines up with left edge of strip.
8) Continue folding to end of strip into a triangular bundle, as if folding a flag.
9) Tuck under any remaining filo at end of bundle.

10) On a non-stick baking pan, place the tucked side down.
11) Use the same method with the remaining chicken mixture and filo sheets.
12) Brush tops with remaining margarine, dredge the top with sesame seed.
13) Bake for 15 to 20 minutes or until golden brown.

14) Serve warm on the bed of small mixed salad.