Phyllo Rolls Filled With Spinach and Chicken

Recipe by Rita1652
READY IN: 35mins


  • Spread for in between layers of phyllo dough
  • 8
    tablespoons unsalted butter, melted
  • 1
    tablespoon sliced garlic
  • 13
    cup seasoned dry bread crumb
  • 13
    cup crushed cashews
  • 6
    sheets phyllo dough (each 14X18, 3 sheets pre roll)
  • Spinach Filling
  • 10
    ounces frozen spinach, defrosted and squeezed of all moisture
  • 1
  • 2
    tablespoons instant minced onion
  • 18
    teaspoon cayenne
  • 14
    teaspoon dried basil
  • 6
    ounces chicken breasts, poached or roasted shredded
  • 1
    tablespoon ranch dressing or 1 tablespoon blue cheese dressing


  • Preheat oven to 425 degrees.
  • Mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
  • ) Split in half.
  • One pre roll.
  • Mix Spinach Filling ingredients together the Spinach, Egg, onions, cayenne, & Basil.
  • Split in half.
  • One pre roll.
  • Mix chichen and dressing.
  • Split in half.
  • Start with one phyllo sheet short side toward you.
  • Take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
  • Lay the third sheet over the butter mixture.
  • Place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
  • Roll up short end to short end and place on cookie sheet pan.
  • When rolling remember you are in control so roll firmly.
  • And tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
  • Repeat with the other half of ingredients to make the other roll.
  • Bake for 20 minutes.
  • Slice into quarters for a meal or eighths for an appetizer.