Chicken-Spinach Phyllo Rolls

Roll and chill these cheesy phyllo rolls up to 6 hours before party time, then serve them hot from the oven.


Chicken-Spinach Phyllo Rolls

by 2  people


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Servings: 36
Yield: about 36 pieces
Prep Time: 40 mins
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Ingredients
  • 1  5  ounce can 
    chunk- style chicken, drained and broken up
  • 1   cup 
    shredded cheddar cheese (4 ounces)
  • 1  10  ounce package 
    frozen chopped spinach, thawed
  • 1/2 8  ounce tub 
    cream cheese with chives and onion
  • 1/2  cup 
    chopped walnuts
  • 1   tablespoon 
    dry sherry (or water)
  • 1/2  teaspoon 
    Worcestershire sauce
  • 1/4  teaspoon 
    ground nutmeg
  • 8   sheets 
    frozen phyllo dough, 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.
Lightly brush 1 sheet of the phyllo with some of the melted margarine or butter. Place another phyllo sheet on top; brush with some margarine or butter. (Cover remaining phyllo with a damp cloth to prevent drying.)Spoon one-fourth of the filling (about 1/2 cup) evenly down the long side of phyllo, about 2 inches from long side and 1 inch from short side. Fold 2 inches of the long side over filling; fold in the short sides. Loosely roll up jelly-roll style from the long side. Place roll, seam side down, on an ungreased baking sheet. Repeat with remaining phyllo, margarine or butter, and filling. Brush tops with any remaining margarine or butter. (If desired, cover and chill for up to 6 hours.)
3.
Use a sharp knife to score rolls at 1 1/2-inch intervals. Bake in a 400 degrees F. oven about 15 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Makes about 36 pieces.
Make Ahead Tip
  • Cover and chill filled rolls up to 6 hours before baking.
Nutrition information
Per Serving: cal. (kcal) 71, Fat, total (g) 5, chol. (mg) 9, sat. fat (g) 2, carb. (g) 3, fiber (g) 0, pro. (g) 3, vit. A (RE) 82.42, vit. C (mg) 0.59, sodium (mg) 96, calcium (mg) 20.19, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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