25-Min Chicken Ouzi — Crispy Spiced Pastry
Shredded chicken wrapped in phyllo with fragrant spices, pine nuts, and a hint of citrus—ready in 20 minutes on a sheet pan. Golden, flaky, and showstopping.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 6 sheets phyllo pastry sheets
- ¼ cup pine nuts, toasted
- ½ medium onion, finely diced
- 1.5 tsp allspice, cinnamon, and black pepper blend
- 4 tbsp olive oil
- ½ whole lemon
- 1 tbsp pomegranate molasses or lemon juice
Instructions
- 1
Heat oven to 400°F. Mix shredded chicken, diced onion, pine nuts, spice blend, salt, and pomegranate molasses in a bowl.
- 2
Brush a phyllo sheet with olive oil, lay it on a sheet pan. Spoon 1/6 of filling along the short edge, roll tightly, and tuck in ends.
- 3
Repeat with remaining phyllo sheets and filling, spacing rolls 2 inches apart on the pan.
- 4
Brush each roll with olive oil. Bake for 12–15 minutes until golden brown and edges curl slightly.
- 5
Squeeze fresh lemon over the rolls as soon as they come out of the oven.
- 6
Serve hot, 3 rolls per person.
Tools you’ll need
- sheet pan
- medium bowl
- pastry brush
- oven set to 400°F
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