Chicken, Spinach And Feta Rolls - cooking recipe

Ingredients

1 1/2 cups finely shredded rotisserie chicken, skin and bones discarded
1 1/2 cups crumbled feta cheese
1 None lemon, peel finely grated
1 tbsp olive oil
1 None leek, finely sliced
6 oz baby spinach
2 None eggs, lightly beaten
16 sheets phyllo dough
None None Salad, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a baking pan. Combine chicken, feta and lemon peel in a large bowl.
Heat oil in a large skillet on medium heat. Saute leek for 2-3 mins. Add baby spinach and saute for 1-2 mins. Remove from heat. Stir in chicken mixture and egg. Season to taste.
Cover phyllo dough with a clean tea towel. Working with 1 sheet at a time, spray with no stick cooking spray and place a second sheet on top. Fold in half.
Spoon 1/8 of the chicken mixture into center of pastry. Fold ends in and roll up to enclose filling. Place on prepared pan. Spray with cooking spray. Repeat with remaining phyllo dough and filling.
Bake for 15-20 mins until crisp and golden. Serve with salad.