Chicken Spinach Phyllo Rolls
|Canned chunk style chicken||5 Ounce, drained, flaked (1 Can)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Cream cheese with chives and onion||4 Ounce (1/2 Of A 8 Ounce Tub)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Dry sherry||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Frozen phyllo dough||8 , thawed (About 17 X 12-Inch Rectangles)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), melted|
1 For filling, in a large mixing bowl combine chicken, cheddar cheese, spinach, cream cheese, walnuts, sherry, Worcestershire sauce, and nutmeg. Set aside.
2 Unroll the phyllo dough; cover with plastic wrap. Remove 1 sheet phyllo; brush lightly with some of the melted margarine. Place another phyllo sheet on top; brush with more melted margarine.
3 Spoon one-fourth of the filling (about 1/2 cup) evenly down the long side of the phyllo, about 2 inches from a long side and 1 inch from a short side. Fold 2 inches of the long side over the filling; fold in the short sides. Loosely roll up, jelly-roll style, starting from the long side. Place roll, seam side down, on an ungreased baking sheet. Repeat with remaining phyllo, remaining margarine, and remaining filling.
4 Brush tops with any remaining margarine. With a sharp knife, score rolls at 1 1/2 inch intervals. Bake in a 400° oven about 15 minutes or until golden brown. Let stand for 5 minutes before slicing.