These flaky phyllo rolls are filled with tangy seasoned chicken and sweet onions. They're perfect as finger food or a light lunch.
Recipe type: Meaty Mediterranean Lunches
Serves: 12 rolls
Ingredients
3 TB. extra-virgin olive oil
1 lb. ground chicken
1 large white onion, finely chopped
1 tsp.salt
2 TB.sumac
1 pkg. frozen phyllo dough (12 sheets)
1 cupbutter, melted
Instructions
In a large skillet over medium heat, heat extra-virgin olive oil. Add chicken, and brown for 5 minutes, breaking up chunks with a wooden spoon.
Add white onion and salt, and cook for 5 minutes.
Remove the skillet from heat, stir in sumac, and set aside to cool.
Preheat the oven to 450ºF.
Lay first sheet of phyllo on a plate, brush with melted butter. Place second sheet of phyllo on top, and brush with melted butter. Cut sheets in half.
Place 3 tablespoons chicken mixture at end of phyllo, fold over sides, and roll phyllo with filling. Place on a baking sheet, and brush top with more melted butter. Bake for 15 minutes or until golden brown.
Serve warm.
Notes
Tasty Tip You can make a large number of these rolls and freeze them for quick, grab-and-go lunches later. After rolling the phyllo dough and adding the filling, place the rolls on a baking sheet and freeze. When they're frozen, transfer the rolls to a plastic bag.