Chicken Spanakopita Rolls with Walnuts
Ingredients
Filling
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1-1/2 cups (6 ounces) feta cheese crumbles
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1 package (8 ounces) cream cheese, softened
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1 cup plain Greek yogurt
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1 large egg
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1 tablespoon olive oil
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1 teaspoon dill
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1 teaspoon kosher salt
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1/8 teaspoon red pepper flakes
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1 package (10 ounces) frozen spinach, thawed and drained
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1 cup shredded mozzarella cheese
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1/2 cup fresh parsley leaves, chopped
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1 cup cooked and shredded chicken
Assembly
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20 sheets phyllo dough (about half of a 16-ounce package), thawed per package instructions
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1/2 cup olive oil
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1 cup finely chopped California walnuts
PREPARATION
Filling
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Line two baking sheets with parchment paper.
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Combine feta, cream cheese, Greek yogurt, egg, olive oil, dill, salt and red pepper flakes in large bowl; mix until smooth.
- Fold in spinach, mozzarella cheese, parsley and shredded chicken. Set aside.
Assembly
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To make one roll, lay one sheet of phyllo dough lengthwise facing you. Brush the top sheet with olive oil to cover lightly. Lay another sheet of phyllo dough on top.
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Spoon about 1/2 cup of filling mixture the length of the phyllo dough about a 1/2-inch from the edge and an inch thick. Carefully pull up the edge of the phyllo dough and roll over filling away from you. Carefully pick up the roll and place seam side down on prepared baking sheet. Repeat to make 9 more rolls.
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Brush all rolls with remaining olive oil and bake at 350°F for 20 to 25 minutes or until golden brown and flakey. Remove from oven and allow to cool slightly before cutting each roll into quarters. Garnish with walnuts. Serve immediately.
NUTRITION
- Calories: 230 cal
- Total Fat: 18 g
- Saturated Fat: 6 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 7 g
- Cholesterol: 38 mg
- Sodium: 325 mg
- Carbohydrates: 9 g
- Dietary Fiber: 1 g
- Total Sugars: 2 g
- Added Sugars: 0 g
- Protein: 9 g
- Vitamin D: 0 mcg
- Calcium: 135 mg
- Iron: 1 mg
- Potassium: 157 mg