Chicken Spinach Strudel

Chicken spinach strudel adapted from a Cooking Light recpie.

• Ready In: 40 mins
• Serves: 8

Ingredients

•  cooking spray
• 1  cup  chopped onion
• 1 (10 ounce) package frozen spinach, defrosted drained
• 4  cups  cooked chicken breasts, chopped
• 1⁄2 cup  shredded mozzarella cheese
• 1⁄2 cup  grated parmesan cheese, divided
• 1⁄4 cup fresh cilantro
• 1  egg
• 2  tablespoons wine or 2  tablespoons chicken broth
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2 -3  cloves garlic, minced
• 8  sheets  frozen phyllo dough, thawed
• 1⁄2 cup  dry breadcrumbs
• 1  tablespoon butter, melted
• 1⁄4 teaspoon paprika

Directions

1. Saute onion in butter.
2. Remove from heat.
3. Combine onion, spinach, Chicken, mozerella, 1/4 c parmesean, cilantro, egg, wine, salt, pepper, and garlic.
4. coat baking sheet with cooking spray.
5. lay down one sheet of phyllo and coat with cooking spray, sprinkle with breadcrumbs.
6. repeat on three more sheets of phyllo.
7. press the layers together and top with half of the chicken mixture.
8. Roll up the strudel, leave the seam down on the baking sheet, and tuck ends underneath.
9. Repeat with other phyllo and chicken mixture.
10. coat both with cooking spray, parmesean and paprika.
11. Bake at 375 for 20 minutes.