Chicken Phyllo Rolls (Msakhan)
Prep time
Cook time
Total time
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
  • 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
  1. 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.
  2. Add white onion and salt, and cook for 5 minutes.
  3. Remove the skillet from heat, stir in sumac, and set aside to cool.
  4. Preheat the oven to 450ºF.
  5. 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.
  6. 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.
  7. 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.
Nutrition Information
Serving size: 1 roll Calories: 356 Fat: 25g Saturated fat: 12g Carbohydrates: 21g Sodium: 514mg Fiber: 1g Protein: 12g Cholesterol: 81mg


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