A filling of fresh spinach, chicken and feta finds a home in flaky phyllo in this sensational spiral.
- 1 tablespoon olive oil
- 1/2 cup onions, finely chopped
- 1/2 cup scallions, finely chopped
- 4 cups fresh spinach, washed and chopped
- 2 cups (about 1 pound) cooked chicken, diced or shredded
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- Sea salt and black pepper to taste
- 1 egg
- 1 egg white
- 1/2 cup feta (or goat) cheese, crumbled
- 18 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/2 cup butter, melted
- 1/2 cup dry breadcrumbs
- 1 tablespoon sesame seeds, for garnish (optional)
Thaw 1 roll of phyllo, following instructions on the package.
In a large skillet, heat oil over medium heat. Add onions and scallions and cook for 2 minutes, or until tender. Add the spinach and cook, stirring constantly, until wilted, about 3 to 5 minutes. Remove from heat. Place the mixture in a colander and drain well. Let mixture cool to room temperature.
In a large bowl, mix the greens, chicken, parsley, salt and pepper. Mix well. In a small bowl, lightly beat egg and egg white. Add the beaten eggs and feta cheese to chicken mixture, stirring to combine.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Cover work surface with parchment paper. Layer 6 phyllo sheets on the parchment paper, lightly brushing each with butter. Sprinkle 1 teaspoon breadcrumbs over each sheet as you layer them. Put approximately 2/3 – 3/4 cup of filling in a line, lengthwise about 2″ from long edge, leaving ¾” at either end for tucking. Using the parchment paper to help you, fold phyllo over filling and gently roll to form a “snake”. Do not roll too tightly. Gently coil and lay seam side down on a parchment baking pan. Repeat with remaining filling, continue the coil, tucking the ends under the next “snake”.
Brush with butter. Sprinkle with sesame seeds, if using. Bake in preheated 350°F oven for 25 to 30 minutes or until golden brown. Serve warm.