Chicken Phyllo Wraps

Think of these as spanakopita’s heartier, more filling cousin.

Ground chicken cooks up with mushrooms and onion, then gets folded together with rice, creamy ricotta, chopped spinach, sliced olives, toasted pine nuts, and a good hit of garlic and oregano.

All that goodness gets wrapped into crispy phyllo triangles and baked until shatteringly golden.

They’re impressive enough for a dinner party, portable enough for a picnic, and honestly, they disappear faster than you can fold them.

Pro Tips

• Keep phyllo sheets covered with a damp towel while you work. They dry out and crack in minutes.
• Squeeze every last drop of water out of the thawed spinach. Soggy filling means soggy phyllo, and nobody wants that.
• Toast the pine nuts in a dry skillet over low heat, shaking often. They go from golden to burnt in seconds.
• These freeze beautifully before baking. Assemble, freeze on a sheet pan, then bag them up. Bake from frozen, adding a few extra minutes.

Variations

• Swap ricotta for crumbled feta for a sharper, saltier bite.
• Use ground turkey or lamb instead of chicken.
• Add sun-dried tomatoes or roasted red peppers to the filling for extra Mediterranean punch.