athenian chicken rolls

6 servings
¾ cup Butter
2 mediums Onion; finely chopped
Celery stalk; finely chopped
2 cups Chicken; cooked & chopped
1 cup Chicken broth
2 tablespoons Parsley; minced
1 teaspoon Oregano
½ teaspoon Salt
⅛ teaspoon Pepper
½ pounds Feta; crumbled
Eggs; beaten
12  Filo dough sheets

Melt 2 T of the butter in a skillet. cook onions and celery for 5 minutes. Stir in chicken, broth, parsley, oregano, salt and pepper.

Cook until all liquid is absorbed. Stir in feta cheese. Remove from heat and let cool completely. Stir in eggs. Set aside. Preheat oven to 350. Melt remaining butter. Place long side of one sheet of dough facing you, and brush with butter. Repeat process with 4 more sheets, using no more than ⅓ of the butter. Spread ½ of the chicken mixture over length of one long side. Roll up, jelly roll fashion, beginning with the filling side. Tuck in ends to enclose filling. Repeat entire process with remaining dough and chicken mixture. Place chicken rolls on large baking sheet with sides. Brush tops with remaining butter. Bake for 20 to 30 minutes, or until well browned and crisp. Cool slightly and cut into thick slices. Source: Delicious Developments

Submitted By MEG ANTCZAK On 04-19-95

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