Phyllo Rolls Filled With Spinach And Chicken - cooking recipe

Ingredients

Spread for in between layers of phyllo dough
8 tablespoons unsalted butter, melted
1 tablespoon sliced garlic
1/3 cup seasoned dry bread crumb
1/3 cup crushed cashews
6 sheets phyllo dough (each 14X18, 3 sheets pre roll)
Spinach Filling
10 ounces frozen spinach, defrosted and squeezed of all moisture
1 egg
2 tablespoons instant minced onion
1/8 teaspoon cayenne
1/4 teaspoon dried basil
6 ounces chicken breasts, poached or roasted shredded
1 tablespoon ranch dressing or 1 tablespoon blue cheese dressing

Preparation

Preheat oven to 425 degrees.
Mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
) Split in half.
One pre roll.
Mix Spinach Filling ingredients together the Spinach, Egg, onions, cayenne, & Basil.
Split in half.
One pre roll.
Mix chichen and dressing.
Split in half.
Start with one phyllo sheet short side toward you.
Take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
Lay the third sheet over the butter mixture.
Place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
Roll up short end to short end and place on cookie sheet pan.
When rolling remember you are in control so roll firmly.
And tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
Repeat with the other half of ingredients to make the other roll.
Bake for 20 minutes.
Slice into quarters for a meal or eighths for an appetizer.