Phyllo Chicken Roll Oamc
Delight your taste buds with this irresistible Phyllo Chicken Roll OAMC recipe, the perfect blend of savory goodness and flaky golden perfection. Featuring tender shredded chicken, creamy feta and cream cheese, and vibrant vegetables like spinach and carrot, this dish offers a Mediterranean-inspired twist that's as wholesome as it is delectable. Wrapped in buttery layers of phyllo dough and seasoned with aromatic cumin, garlic, and onion, these rolls bake to a satisfyingly crisp texture. Ideal for make-ahead meal prep (OAMC: Once a Month Cooking), these versatile rolls can be enjoyed fresh or frozen for a quick, gourmet meal on busy days. Whether served as an appetizer, lunch, or dinner, this recipe is a crowd-pleaser that's easy to prepare and even easier to devour!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, shredded
- 2 cups Spinach, chopped
- 4 ounces Cream cheese, softened
- 1 cup Feta cheese, crumbled
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Cumin
- 12 sheets Phyllo dough sheets
- 0.5 cup Unsalted butter, melted
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Pat the chicken breasts dry and season with salt and black pepper. Heat a skillet over medium heat and add 1 tablespoon of olive oil.
Cook the chicken breasts for 5-6 minutes per side until golden and fully cooked. Remove from the skillet and let cool. Once cooled, shred the chicken into small pieces.
In the same skillet, add the remaining olive oil and sauté the onion until translucent, about 3 minutes. Add the garlic and cook for another minute.
Stir in the shredded carrot and spinach, cooking until the spinach wilts and any excess moisture evaporates. Remove from heat and allow the mixture to cool slightly.
In a large bowl, combine the shredded chicken, sautéed vegetables, cream cheese, feta cheese, salt, black pepper, and cumin. Mix thoroughly to form the filling.
Unroll the phyllo dough sheets and cover with a damp kitchen towel to prevent drying out.
Place one sheet of phyllo dough on a clean surface. Brush lightly with melted butter. Lay a second sheet on top and brush with more butter. Repeat until you stack 3 sheets.
Spoon about 1/6 of the chicken filling along one short side of the stacked phyllo dough. Roll tightly into a log, folding in the sides as you roll.
Place the filled roll seam-side down on the prepared baking sheet and brush the surface with more melted butter. Repeat with the remaining phyllo sheets and filling to make 6 rolls.
Bake in the preheated oven for 25-30 minutes or until the rolls are golden brown and crisp.
Allow the rolls to cool for 5 minutes before slicing and serving. If freezing for later, cool completely, wrap tightly in foil, and store in an airtight freezer bag for up to 3 months.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.3 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 399 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
