Chicken, Spinach and Feta Rolls

Name: Chicken, Spinach and Feta Rolls
Total time: 55 min
Yield: 8 servings
Ingredients: 1 1/2 cups rotisserie chicken finely shredded, skin and bones discarded; 1 1/2 cups crumbled feta cheese; 1 lemon peel finely grated; 1 tablespoon olive oil; 1 leek finely sliced; 6 ounces baby spinach; 2 eggs lightly beaten; 16 sheets phyllo dough; salad to serve

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9Ingredients

270Calories

55Minutes

Ingredients

servings:

1 1/2 cups rotisserie chicken (finely shredded, skin and bones discarded)
1 1/2 cups crumbled feta cheese
1 lemon peel (finely grated)
1 tablespoon olive oil
1 leek (finely sliced)
6 ounces baby spinach
2 eggs (lightly beaten)
16 sheets phyllo dough
salad (to serve)

Directions

Preheat the oven to 350°F. Lightly grease a baking pan. Combine chicken, feta and lemon peel in a large bowl.
Heat oil in a large skillet on medium heat. Sauté leek for 2-3 mins. Add baby spinach and sauté for 1-2 mins. Remove from heat. Stir in chicken mixture and egg. Season to taste.
Cover phyllo dough with a clean tea towel. Working with 1 sheet at a time, spray with no stick cooking spray and place a second sheet on top. Fold in half.
Spoon 1/8 of the chicken mixture into center of pastry. Fold ends in and roll up to enclose filling. Place on prepared pan. Spray with cooking spray. Repeat with remaining phyllo dough and filling.
Bake for 15-20 mins until crisp and golden. Serve with salad.

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