It's quite possible I've developed an obsession with phylo dough. Who can resist a warm, flaky crust that waits to reveal further deliciousness? No one in my camp, fo sho! I sense an intervention in 3..2....
Today's phylo format comes in the way of Chicken Parmesan Purses
I originally spied a similar recipe here using wonton wrappers, but being:
1) Minus wonton wrappers and
2) Fixated with aforementioned phylo obsession
I very loosely followed the recipe as follows...
Chicken Parmesan Purses
makes 9 portions
- 1 package Phylo dough (1 sheet)
- ~ 2 cups cooked chicken, chopped
- ~ 2 cups marinara sauce (more or less to taste)
- 1 cup baby spinach
- 1/2 cup Mozzarella, shredded
- 1/4 cup Parmesan, shredded
- If frozen, let phylo dough defrost
- Preheat oven to 350 degrees
- Chop cooked chicken, and place in a bowl (*I used a rotisserie for time purposes, but imagine it would take about two bone-in chicken breasts, boiled and chopped for the same effect)
- Mix marina sauce into chicken
- Roll phylo dough out onto a cookie sheet, and score/cut into even squares. Mine made nine.
- Layer a bit of spinach, chicken, mozzarella and parmesan onto each square
- Fold in the corners of each square to make a pouch or "purse"
- Bake at 350 degrees for 20 minutes, or until crust is lightly golden
- Enjoy while ooey-gooey and warm