Cranberry Chicken Pastries

Cook Time: 20 minutes Difficulty: Easy Servings: 4 Source:

Ingredients

2 lbs. ground chicken

2 tablespoons olive oil

1 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon lemon zest

1 1/2 cups shredded mozzarella cheese

1 1/2 cups shredded extra-sharp white Cheddar cheese

1 package fresh spinach (10 oz.) chopped

1/2 cup dried cranberries

1/2 cup chopped walnuts

1 package phyllo pastry sheets

1 egg white beaten

parsley sprigs

Directions

In large saucepan over medium high heat, place olive oil. Add chicken and cook until no longer pink, about 5 minutes.

Drain and add nutmeg, salt, pepper, lemon zest, mozzarella cheese and Cheddar cheese; heat until cheese melts. Add spinach, stirring, and heat until spinach wilts. Stir in cranberries and walnuts; remove from heat.

Unroll thawed pastry sheets. Taking 3 sheets at a time and going across width of sheets, brush with egg white.

Place 4 ice cream scoops of chicken mixture on top third of sheets, roll up pastry sheets and brush rolls with egg white.

Place on baking sheet and bake in 375℉ oven for 20 minutes or until golden brown and crisp. Slice, arrange on serving dish and garnish with parsley sprigs.

Notes

Cheryl Dissinger
Temple, NH
2003 Finalist