Chicken and Spinach Phyllo Rolls
Ingredients
- 10 Tbsp butter, divided
- 1 (10-oz) pkg spinach
- 3 cloves garlic, minced
- 1 (8-oz) block cream cheese, softened and cubed
- 1 (6-oz) pkg shredded Parmesan cheese
- ¼ cup mayonnaise
- 1 (0.5-oz) pkg fresh dill, finely chopped
- 2 cups shredded rotisserie chicken
- 1 (16-oz) pkg frozen phyllo dough sheets, thawed
- 1 Tbsp cold water
Instructions
- Melt 2 Tbsp butter in a large skillet over medium heat. Gradually add spinach, stirring until wilted. Stir in garlic; cook 30 seconds.
- Add cream cheese, Parmesan cheese, and mayonnaise; cook, stirring until blended. Remove from heat; stir in dill. Gently fold in chicken. Spoon into a large bowl, and chill at least 1 hour or up to 3 days.
- Preheat oven to 425°F. Melt 8 Tbsp butter. Brush one sheet of phyllo with melted butter. Repeat layers 10 times. Spread half of chicken mixture on buttered phyllo, leaving a 1-inch border on all sides. Roll up jellyroll fashion, starting with one long side. Place, seam side down, on a lightly greased large baking sheet; tuck ends under.
- Repeat process with remaining phyllo, butter, and chicken mixture. Score rolls at 1½-inch intervals. Sprinkle rolls with cold water.
- Bake 25 to 30 minutes or until rolls are golden brown. Cool 10 minutes; slice along scored lines. Serve warm or at room temperature.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
479
|
479
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 20 | 20 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 820 | 820 |
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