From DN Recipes by David Nagy · Food & Beverage

Slender, crisp phyllo rolls hold lemony shredded chicken

Published

Slender, crisp phyllo rolls hold lemony shredded chicken

Makes about 16 rolls, each 4 inches, enough to serve 4
Similar in size to spring rolls at Chinese restaurants, these flaky chicken-filled rolls are made with phyllo dough and baked rather than fried. Start with a 1-pound box of phyllo; after rolling, you’ll have some remaining sheets, which you can use to wrap anything else in your fridge.

ROLLS

  • 1½ pounds bone-in, skin-on chicken thighs (about 4)
  • 6 tablespoons olive oil
  • 2 teaspoons dried oregano
  • Salt and pepper, to taste
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon lemon rind
  • 1 tablespoon lemon juice
  • 1 package (16 ounces) package phyllo sheets, thawed if frozen

1. Set oven at 400 degrees. Line a baking sheet with parchment paper. Have on hand a small roasting pan.
2. Place the chicken in the roasting pan and sprinkle with 1 tablespoon of the olive oil, oregano, salt, and pepper. Roast for 40 minutes; leave to cool. Shred the chicken, discarding skin and bones.
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3. In skillet over medium-high heat, heat 1 tablespoon of the olive oil until shimmering. Add the onion and garlic and cook, stirring often, for 8 minutes, or until softened. Add chicken, lemon rind and juice, salt, and pepper. Remove from the heat; cool.
4. Unwrap phyllo from package and discard any damaged top sheets. Set 1 sheet on the work surface, brush with olive oil, and fold in half lengthwise. Place 1 tablespoon of the chicken mixture at one narrow end of the phyllo, fold in the lengthwise edges and brush with olive oil. Roll up to form a shape that looks like a spring roll. Place on the backing sheet. Repeat with enough of the remaining phyllo sheets to use up the filling (you will have about ¼ of the sheets leftover). Brush the rolls with olive oil.
5. Bake for 15 to 20 minutes, or until crisp and golden.

SAUCE
  • ½ cup Greek yogurt
  • 2 scallions, white and light green parts only,
  • finely chopped
  • Salt and pepper, to taste

1. In a bowl, stir the yogurt to lighten it.
2. Add the scallions, salt, and pepper. Stir well. Serve with the phyllo rolls. Sydney Oland