I've had a box of phyllo dough sitting in my freezer for the better part of a year. I bought it back when I made baklava, and have been meaning to use it I just hadn't found the right recipe. Well, the wait is over because this recipe is amazing! So flavorful and delicious, and it's easy enough to make on a weeknight. Just make sure you take your phyllo dough out of the freezer the day before! I did make some modifications to this recipe, and I think it made it even tastier and easier.
Chicken and Goat Cheese Strudel
adapted from Loves to Eat
1 lbs extra lean ground chicken breast
2 tsp dried Italian seasonings (it's easy to make homemade Italian seasoning)
10 ounces baby spinach
4 ounces goat cheese crumbled
10 sheets whole-wheat phyllo dough, thawed
Evoo cooking spray
2 cloves garlic, minced
Sea salt and fresh ground pepper
2 tsp olive oil
1 onion, chopped
Cook onion in olive oil for 3-4 minutes. Add chicken and cook over medium heat until cooked through. Add garlic and seasonings. Cook another 1-3 minutes. Set aside.
Add spinach to skillet and cook covered one minute. Transfer spinach to fine mesh strainer in sink or over bowl and let cool two minutes. Make sure all the juices/water is strained out of spinach. Mix with chicken and cheese.
Preheat over to 350 degrees. Place 1 phyllo sheet on counter. Coat with evoo spray. Continue with all 5 sheets each on top of the other.Spoon chicken mixture onto phyllo stack. leaving a 2 inch edge. Add 5 phyllo layers on the top, continuing to spray in between each layer. Bake on a cookie sheet or baking pan for 20-25 minutes or until nicely golden brown. Let cool 3-5 minutes and then cut into 4 equal pieces. Serve immediately.