Miniature Chicken Strudels
20 oz package frozen spinach, thawed
3 c diced cooked chicken (or leftover turkey)
2 c ricotta cheese
4 tb parmesan cheese
2 egg yolks
1 ts salt
1/2 ts coarsely ground pepper
32 phyllo pastry or strudel
1 sheets, thawed
1 c butter, melted
2 c italian-seasoned bread crumbs or caesar salad croutons
Squeeze spinach to remove all moisture. In a medium bowl, combine
first 7 ingredients. Blend well. Set aside.
Unroll phyllo sheets. Place one sheet on a flat surface. Cover
remaining sheets with a slightly damp kitchen towel. Brush first
sheet with melted butter. Sprinkle with 1 tablespoon bread crumbs.
Repeat, using two more sheets. Spoon 1/8 of the chicken mixture along
one short side of stacked buttered sheets, making a strip of filling
about one inch wide. Toll up sheets to enclose filling, tuck ends
under. Using a knife, score top of roll crosswise, making cuts about
1/4 inch deep and 1 inch apart. Brush roll with melted butter. Using
a spatula, place roll, seam side down, on a baking sheet. Cover
loosely with a slightly damp kitchen towel. Repeat, using remaining
ingredients to make a total of 8 rolls. Remove towel. Bake strudels
15 minutes at 375F or until golden brown. Slice in to serving pieces
along marking. Serve hot.
** Filled rolls can be frozen before baking. Place each roll on a flat
surface and freeze until firm. Then, wrap individually in plastic
wrap, then foil. Store in freezer. Bake 20 to 25 minutes.
Makes about 96 appetizers.