This flaky savory strudel of shredded chicken, fresh spinach and tangy cheese makes a perfectly delicious dinner.
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 cooked chicken, shredded
2 tablespoons flat-leaf parsley, finely chopped
Sea salt and black pepper to taste
1 egg white
1/2 cup goat cheese (or feta), crumbled
1 roll Athens® Phyllo Dough (9″ x 14″), thawed
Cooking spray (butter flavored)
1/2 cup dry bread crumbs
Thaw one roll of phyllo following instructions on the package. Preheat oven to 350°F.
In a large skillet, heat olive 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 3-5 minutes. Remove from heat. Place the mixture in a colander and drain well. Let mixture cool to room temperature.
In a large bowl, combine the greens, chicken, parsley, salt and pepper. Mix well. In a small bowl, lightly beat egg and egg white. Add the beaten eggs and 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 waxed paper. Layer half of the phyllo sheets on the wax paper, lightly coating each with cooking spray. Sprinkle 1 teaspoon bread crumbs over each sheet as you layer them. Spread half of the filling across top leaving a 2″ border empty.
Roll the phyllo from the long edge. Do not roll too tightly, or strudel may split. Tuck or fold the edges at the ends.
Place strudel seam-down on ungreased baking sheet and spray with cooking spray. Score top into 6-8 equal sections. Repeat process with remaining phyllo and filling.
Bake for 30-35 minutes or until golden brown.
Serving size: 2 slices (120g), Amount per serving: Calories 240, Total Fat – 8g, Saturated fat – 3g, Trans Fat – 0g, Cholesterol – 65mg, Sodium – 370 mg, Dietary Fiber – 1g, Total Carbohydrate – 24g, Sugars – 2g, Protein – 18g, Vitamin D –0%, Potassium – 6%, Calcium 6%, Iron 10%