Chicken & Spinach Phyllo Wraps
These Chicken & Spinach Phyllo Wraps have a light, flakey crust and are easy enough to make for a weeknight meal, yet elegant enough for a dinner party. Don't be surprised when your family asks for this dish on repeat; it's that good!
Ingredients
- 5 6 ounce chicken breasts
- 10 sheets phyllo
- 1 10 ounce pkg frozen spinach thawed and squeezed dry
- 3 green onions chopped
- 1½ cup feta cheese crumbled
- 1 egg white whisked
- 1 tsp dill
- pepper to taste
- ¼ cup olive oil
Instructions
- Preheat the oven to 350 degrees.
- Add the 2 teaspoons olive oil to a large skillet and heat over medium-high heat.
- Add the chicken to the skillet and cook for 2-3 minutes on each side until lightly browned and partially cooked, and then transfer the chicken to a plate.
- Combine the spinach, green onion, cheese, egg white, dill and pepper in a bowl. Mix thoroughly.
- Unwrap the phyllo dough and place a damp towel on top, so the dough does not dry out. Take one sheet of phyllo and place it on a flat surface. Use a pastry brush to lightly coat the phyllo with a thin layer of olive oil. Place a second sheet of phyllo on top and lightly coat with olive oil. If using the thick phyllo-like country style, you only need to use one dough sheet.
- Place one partially cooked chicken breast at the bottom/middle-end of the sheet, leaving about a 1 ½” of room at the bottom. Top the chicken with ½ cup of the spinach mixture and pat down lightly on the chicken.
- Fold the phyllo around the chicken/spinach, starting with the bottom and then folding each side inward over the chicken. Brush lightly with olive oil and then fold from the bottom up to create the pouch, folding in the top 1” and tucking it under the chicken. You want the chicken at the bottom of the pocket and the spinach mixture to be at the top.
- Place the wraps on a baking sheet with a silicone baking mat or parchment paper, if using parchment paper, be sure to spray it with cooking spray-bake for 3o minutes or until golden brown. Serve immediately.
Notes
- You can make the filling ahead of time, and place it in the refrigerator until you are ready to cook the chicken and assemble the wraps.
- This meal is very versatile, so if you're looking for a vegetarian version, swap out the chicken with a Portobello mushroom.
Nutrition
Calories: 437kcalCarbohydrates: 6gProtein: 46gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 149mgSodium: 757mgPotassium: 883mgFiber: 2gSugar: 2gVitamin A: 6963IUVitamin C: 7mgCalcium: 309mgIron: 2mg
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