Chicken, pecans and a messy spinach filling all enveloped by layers of flaky fillo mixture baked good make these Chicken Spanakopita Rolls with Walnuts so powerful and are incredible finger nourishment for gatherings, bites and Game Days, as well.
I’m energized that the present post is supported by my companions over at California Walnut Board. Pecans are so flexible for nibbling thoughts, yet in cooking and preparing employments. Did you realize that over 99% of the pecans in U.S. are filled in the ripe soils of California’s Central Valley. Globally, California pecans supply 3/4 of the world’s pecan exchange. Quite astounding!
Manageability is essential to the California pecan industry. The California Walnut Board has upheld feasible developing practices through its creation research program for more than 20 years.
There are over 4,000+ pecan cultivators, a vast larger part being family cultivates, a considerable lot of which have been in the pecan business for a few ages.
After a pecan sapling is planted, it takes five to seven years for it to develop into a grown-up tree appropriate for reaping. Albeit numerous assortments of pecans are filled in California, six assortments represent more than 85%: Chandler, Hartley, Howard, Tulare, Serr, and Vina.
Ingredients
Filling
- 6 oz feta cheese crumbles
- 8 oz cream cheese softened
- 1 cup Greek plain yogurt
- 1 egg large
- 1 tbsp olive oil
- 1 tsp dill
- 1 tsp salt
- 1 /8 tsp red pepper flakes
- 10 oz frozen spinach thawed and drained
- 1 cup Mozzarella cheese shredded
- 1/2 cup parsley chopped
- 8 oz chicken cooke and shredded
Assembly
- 16 oz package Fillo dough Phyllo pastry sheets, thawed per package instructions
- 1 cup olive oil
- 1 cup walnuts chopped fine
Instructions
- In a bowl mix together the feta, cream cheese, Greek yogurt, egg, olive oil, dill, salt and red pepper flakes by hand or with electric beater until smooth.
- Fold in the spinach, Mozzarella cheese, parsley and shredded chicken. Set aside.
- Lay the fillo dough lengthwise facing you. Brush the top sheet with olive oil to cover lightly.
- Spoon the filling mixture the length of the fillo dough about an inch from the edge and an inch thick. Carefully pull up a sheet of the dough and roll over filling away from you. Carefully pick up the roll and bring back to the long side closest to you and roll another sheet or two again.
- Lift and place on a baking sheet lined with parchment paper or a silicone matt. Repeat to make 8 to 12 depending on how thick you want these. Brush with remaining olive oil and bake at 325°F for 24 minutes or until golden brown and flakey. Remove from oven and allow to cool slightly before cutting each roll into thirds. Serve immediately.
Nutrition
Calories: 198kcal | Carbohydrates: 12g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 348mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1700IU | Vitamin C: 2.6mg | Calcium: 103mg | Iron: 1.3mg
