Chicken Phyllo Rolls (Msakhan)

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These flaky phyllo rolls are filled with tangy seasoned chicken and sweet onions. They're perfect as finger food or a light lunch.

Nutritional info
per serving

Calories 356
Fat 25g
Saturated fat 12g
Carbohydrates 21g
Sodium 514mg
Fiber 1g
Protein 12g
Cholesterol 81mg

Chicken Phyllo Rolls (Msakhan)

12 rolls
Prep time: Cook time: Total time:


  • 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 cup butter, melted


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.

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.

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