INGREDIENTS:1 ½ cups (6 oz.) 07229 Perdue® FC Grill Marked Chicken Fajita Strips, chopped
1 ½ cups (15 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup feta cheese, crumbled
2/3 cup red onion, chopped
1 Tbsp. fresh rosemary, chopped
2 eggs, lightly beaten
1 lb. phyllo pastry leaves
3/4 lb. butter, melted DIRECTIONS:For filling, combine spinach, chicken, cheese, onion, rosemary and eggs until well combined. On a lightly buttered baking sheet, place one sheet of phyllo dough. Brush with melted butter. Top with a second sheet and brush again with butter. Cut buttered phyllo into 4 equal strips, starting from the short side. Spoon 1 tsp. spinach mixture about 2 inches from the end of each strip. Fold pastry dough over spinach, over and over, forming a triangle. Place each folded pastry on a baking sheet. Repeat with remaining pastry and filling. Brush finished triangles with butter. Bake in 425°F oven for 13-15 minutes, or until golden brown. Serve hot; 3 triangles per serving. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: PERDUE