Mexican Chicken In Phyllo - cooking recipe

Ingredients

1 cup chopped cooked chicken
1/2 cup sliced scallion
1/2 cup shredded monterey jack cheese
2 1/4 ounces sliced ripe olives, well drained
1/2 cup salsa
1/4 teaspoon cumin
4 ounces chopped green chilies, drained
4 ounces diced pimentos, drained
12 phyllo pastry sheets
1/4 cup butter

Preparation

Heat oven to 375. Lightly butter cookie sheet.
In a large bowl, combine all ingredients excpet phyllo and butter. Set aside.
Layer phyllo sheets, brushing each with butter - 2 stacks of 6 sheets.
Spread 1/2 chicken mixture along short edge of each stack of phyllo sheets.
Allow mixture to cover only 1/4 of sheets and leave 1 1/2 inches uncovered at each side.
Fold sides in and brush with melted butter.
Roll jelly-roll fasion and place on cooke sheet, seam side down. Brush with butter.
Bake at 375 for 20-25 minutes, or until phyllo is browned and crispy.
Cut each in half.