Categories: Appetizers
Ingredients
- 10 oz. package frozen chopped spinach, thawed
- 5 oz. can chunk-style chicken, drained and flaked
- 1 cup shredded Cheddar
- 1/2 of an 8 oz. tub cream cheese with chive and onion
- 1/2 cup chopped walnuts, toasted
- 1 tbsp. dry sherry
- 1/2 tsp Worcestershire
- 1/4 tsp ground nutmeg
- 15 sheets frozen phyllo dough, thawed
- 1/3 cup butter, melted
Directions
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Drain spinach well, pressing out excess liquid. For filling, in a medium bowl, combine spinach, chicken, cheddar, cream cheese, walnuts, sherry, Worcestershire, and nutmeg; set aside.
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Preheat oven to 400. Unfold phyllo dough; remove 1 sheet of the phyllo dough. Brush with some of the melted butter. Place another phyllo dough on top; brush with butter. Repeat once more.
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Spoon 1/2 cup of the filling evenly lengthwise down the buttered phyllo dough, about 2 inches from one long side and 1 inch from the short sides. Fold 2 inches of the long side over filling; fold in the short sides. Starting from the side with the filling, loosely roll up into a spiral. Place roll, seam side down, on an ungreased baking sheet. Repeat with remaining phyllo, butter, and filling to make 5 rolls.
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Brush tops of rolls with any remaining butter. Using a sharp knife, score rolls at 1 1/2-inch intervals. Bake about 15 minutes or until golden. Let stand for 5 minutes before slicing rolls where scored. Serve warm.