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Feta and Spinach Stuffed Phyllo Cigars

Name: Feta and Spinach Stuffed Phyllo Cigars
Ingredients: 3 sheets (approx. 8x14 inches each) Phyllo dough, thawed; 2 oz (57 g) Feta cheese, crumbled; 1 cup (30 g) Fresh spinach, finely chopped; 2 oz (57 g) Cooked chicken breast, finely chopped; 1 tbsp Fresh dill, chopped; 1 Egg white, beaten; 1 tsp Olive oil, for brushing

Nutrition

538

kcal

Calories

29.3

Protein

41.8

Carbs

27.9

Fat

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Ingredients(7)

Phyllo dough, thawed3 sheets (approx. 8x14 inches each)

Feta cheese, crumbled2 oz (57 g)

Fresh spinach, finely chopped1 cup (30 g)

Cooked chicken breast, finely chopped2 oz (57 g)

Fresh dill, chopped1 tbsp

Egg white, beaten1

Olive oil, for brushing1 tsp

Instructions

Preheat your oven to 375°F (190°C).

In a medium bowl, combine the crumbled feta cheese, finely chopped spinach, finely chopped cooked chicken breast, and chopped fresh dill. Mix well to ensure all ingredients are evenly distributed.

Lay one sheet of phyllo dough on a clean, dry surface. Lightly brush the entire surface with beaten egg white. Place another sheet of phyllo dough on top and brush it with egg white as well. Repeat with the third sheet.

Cut the layered phyllo dough lengthwise into 3-4 strips, about 2-3 inches wide.

Place about 1-2 tablespoons of the feta and chicken mixture at one end of a phyllo strip. Fold the sides of the phyllo strip inward over the filling, then roll it up tightly like a cigar.

Place the finished cigar seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining phyllo strips and filling.

Lightly brush the tops of the phyllo cigars with olive oil.

Bake for 15-20 minutes, or until the phyllo is golden brown and crispy.