Spinach-Chicken Phyllo Rolls
- 10 oz. frozen spinach, thawed
- 1 5 oz. can chunk style chicken drained
- 1 C. shredded cheddar or provolone cheese
- 4 oz. cream cheese with chives and onion
- 1/2 C. chopped walnuts
- 1 Tbs. dry sherry
- 1/2 tsp. Worchestershire sauce
- 1/4 tsp. nutmeg
- 15 sheets phyllo dough
- 1/3 C. butter melted
Combine spinach, chicken, cheese, cream cheese, walnuts, sherry, Worcestershire sauce and nutmeg in a bowl and set aside.
Preheat oven to 400 degrees. Unfold phyllo dough and remove 1 sheet cover remaining dough with plastic wrap to prvent drying out.
Brush sheet with melted butter. Place anothr phyllo sheet on top brush with butter. Repeat once more.
Spoon 1/2 C. of the filling evenly lengthwise down the buttered dough, fold in the short sides. Starting from the side with the filling loosely roll up into a spiral. Place roll seam side down on an ungreassed baking sheet. Repeat with remaining phylio , buttyer and filing to make 5 rolls.
Brush tops of rolls with remaining butter. Using a sharp knife score rolls at 1 1/2 inch intervals. Bake about 15 minutes or until golden . Let stand for 5 minutes before slicing rolls where scored. Serve warm.