Savoury Lentil, Chicken & Ricotta Phyllo Bundles –

Savoury Lentil, Chicken & Ricotta Phyllo Bundles

  By lentilsorg    

February 15, 2016

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  • Prep: 15 Minutes
  • Cook: 15 Minutes
  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 6


  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.


5 Tbsp (75 mL) butter

3 green onions, finely chopped

2 garlic cloves, minced

1 cup (250 mL) cooked green lentils

1 cup (250 mL) finely diced cooked chicken

2 cups (500 mL) baby spinach or baby kale leaves

3 Tbsp (45 mL) chopped fresh basil

2 Tbsp (30 mL) chopped fresh parsley

1 1/2 cups (375 mL) ricotta cheese

1 Tbsp (15 mL) lemon zest

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) ground black pepper

6 sheets phyllo pastry


Nutrition Facts

Serving Size1 phyllo bundle
Sodium400 mg
Potassium313 mg
Protein19 g
Cholesterol65 mg
Sugar1 g
Total Fat17 g
Saturated Fat10 g
Total Carbohydrates22 g
Dietary Fiber4 g