Place frozen phyllo dough in refrigerator for at least 8 hours or overnight to thaw. Let stand at room temperature 2 hours before using.
Preheat oven to 350°F (175°C).
Heat oil in non-stick skillet. Sauté onion, garlic and potato over medium heat. Sprinkle with parsley, spices, salt and pepper. Add ground chicken and use back of spoon to break up into small pieces. Sauté until cooked through and meat is no longer pink.
Cover 9 sheets of phyllo with a towel (about half a package). Place remainder in package and back in refrigerator. Take 1 sheet, brush or spray with olive oil and fold in half. Place ¼ cup (60 mL) filling along narrow side of dough. Fold in 1 inch (2.5 cm) along edges and roll up. Place seam side down on baking sheet. Repeat with remaining sheets and filling. Brush tops with olive oil.
Bake 12-14 minutes or until golden brown. Let stand a few minutes before cutting each roll into three bite-size pieces.
- Serves: 9
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) lean ground chicken
- 1 tsp (5 mL) canola oil
- 1 cup (250 mL) onions, diced
- 2 cloves garlic, minced
- 1 potato, medium, with skin, grated
- 1/2 cup (125 mL) parsley, fresh, minced
- 1 tsp (5 mL) savory, dried
- 1/4 tsp (1.25 mL) allspice, ground
- 1/2 tsp (2.5 mL) salt
- 1/2 tsp (2.5 mL) black pepper, freshly ground
- 1 lb (0.5 kg) spelt phyllo dough, defrosted
- 1 lb (0.5 kg) phyllo dough, defrosted
- 1/4 cup (60 mL) extra virgin olive oil
This is a healthier version of a popular appetizer that is usually made with higher fat ground pork and puff pastry. Phyllo dough is made with flour, water, and a small amount of oil. It is used in many ways: layered, folded, rolled, or ruffled, with various fillings. It is almost always used in multiple layers, with butter or oil between layers. This recipe was tested using spelt phyllo. Double the recipe to use the full one pound (450 g) package of dough.