I modified the recipe slightly, and when it comes to folding the phyllo dough, I just did whatever I wanted so that it folded enough to hold the meat filling inside. I wasn’t looking to create a pretty presentation.
Spinach Chicken Strudel
- 1 package whole wheat phyllo dough (if you can find it, if not, you would have to use white flour regular phyllo dough)
- 1 Tbsp. olive oil
- 1 yellow onion
- 1 lb. lean ground chicken
- 1 Tbsp. fresh garlic, minced
- 1-2 Tbsp. Italian seasonings: oregano, parsley, basil, rosemary
- 8-10 oz. frozen spinach, thawed and squeezed with paper towel to get rid of extra moisture
- 1/2-1 cup fat free ricotta
- 2/3 cup reduced fat feta cheese, or another cheese you like
- salt and pepper
- Preheat the oven to 350, and take out your phyllo dough from the freezer a little before you start cooking to let thaw.
- Slice the onion and saute in a large saute pan. When the onion is cooked and starts to turn golden brown, add the chicken, seasonings, and garlic. Cook and break up the chicken until it is cooked through.
- Add the spinach, and continue to cook until combined. Season with salt and pepper.
- Open up your phyllo dough. The sheets will be rectangular. You can cut the rectangle in half , or just use the whole sheet to wrap up the meat mixture. Place a spoonful of ricotta and a spoonful of feta cheese on a few sheets of phyllo dough, and wrap like a buritto, or however you like!
- Place on a baking sheet (spray the baking sheet first with cooking spray), and bake for about 20 minutes until golden brown.
*You can brush a little olive oil on top of the phyllo dough if you like. It helps the folds stay down when you place it on the baking sheet.
This is not the complete healthiest dish, but it is definitely healthier than any strudel type dish you would get at a restaurant! Chew on