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Recipe Ingredients

  • 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
  • 1 pinch salt and 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)

Recipe Directions

  1. Thaw 1 roll of phyllo, following instructions on the package.
  2. 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.
  3. Place the mixture in a colander and drain well. Let mixture cool to room temperature.
  4. 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.
  5. 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.
  6. 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.
  7. 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”.
  8. Brush with butter. Sprinkle with sesame seeds, if using. Bake in preheated 350°F oven for 25 to 30 minutes or until golden brown.
  9. Serve warm and enjoy!

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