Savoury Lentil, Chicken & Ricotta Phyllo Bundles

Directions

1. Preheat oven to 425˚F (220˚C). Place rack in centre of oven.
2. In a large skillet over medium-high heat, melt butter. Pour off 4 Tbsp (60 mL) into a small bowl, and leave 1 Tbsp (15 mL) in skillet.
3. Stir green onions and garlic into skillet and cook 1 minute. Stir in cooked lentils, chicken, spinach, and herbs and cook 2 more minutes, stirring often. Remove from heat.
4. Stir in ricotta, lemon zest, and season with salt and pepper.
5. On a work surface, lay out a single sheet of phyllo pastry, while keeping the rest covered with a damp tea towel. Brush with some of the melted butter and fold over to form an 8 inch (20 cm) rectangle.
6. Place 3/4 cup (175 mL) of filling along the shorter side of rectangle and form a cylindrical shape, leaving about 1 1/2 inches (3.5 cm) of space from the edges. Fold over once, then tuck in sides and roll up tightly. Place on a parchment lined baking sheet and brush with butter. Repeat with remaining phyllo and filling. Bake for 15 minutes until golden.