Snack · Greek · 20 min
Feta and Spinach Stuffed Phyllo Cigars
- Calories
- 261
- Protein
- 22g
- Carbs
- 5g
- Fat
- 17g
Ingredients
- 3 each phyllo pastry
- 2 oz feta cheese
- 1 cup spinach
- 2 oz chicken breast
- 1 tbsp fresh dill
- 1 each egg white
- 1 tsp extra virgin olive oil
Method
- 01Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 02In a bowl, mix together the crumbled feta cheese, finely chopped raw spinach, finely chopped cooked chicken breast, and chopped fresh dill until evenly combined.
- 03Lay one sheet of thawed phyllo dough on a clean, dry surface. Lightly brush the surface with beaten egg white. Layer the second sheet on top, brush with egg white, and repeat with the third sheet.
- 04Cut the layered phyllo dough lengthwise into 3 or 4 equal strips.
- 05Place equal portions of the feta and chicken filling at one end of each phyllo strip. Fold the side edges inward over the filling, then roll up tightly to form cigar shapes.
- 06Transfer the rolls seam-side down to the prepared baking sheet and lightly brush the tops with extra virgin olive oil.
- 07Bake for 15 to 20 minutes until the phyllo pastry is deep golden brown, crispy, and the filling is piping hot throughout (reaching an internal temperature of at least 165°F/74°C).
- 08Cook the stuffed chicken and egg until the center of the stuffing and the thickest part of the chicken and egg each reach an internal temperature of 165°F (74°C) before serving.
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