Chicken & broccoli phyllo rolls

Celebrate the versatility of chicken fillets with these easy dishes, perfect for any day of the week.

Chicken & broccoli phyllo rolls

Makes 4

This is an easy way to load your meals with veggies. Try using baby marrow, peppers, corn or cabbage instead.

Ingredients

2 Tbsp olive oil + extra for brushing
300g leeks, thinly sliced
½ head broccoli, finely chopped
2 chicken breasts, cooked and shredded
½ cup plain yoghurt
Handful each mint and dill, roughly chopped
Salt and milled pepper
8 sheets phyllo pastry, defrosted
2 Tbsp prepared seed and nut sprinkle, crushed

Method

Preheat oven to 180°C.
Heat a pan over medium-low heat and add a glug of oil.
Add the leeks and fry until softened, about 10 minutes.
Mix together leeks, broccoli, chicken, yoghurt, mint and dill. Season mixture well.
Brush 2 sheets pastry with oil and layer on top of each other.
Place ¼ of the chicken mixture in one corner of pastry and roll up diagonally, tucking in the sides as you go, to make a large spring-roll shape.
Repeat with remaining chicken and pastry, then brush each parcel with oil.
Scatter seed and nut sprinkle over rolls.
Bake for 15-20 minutes, until golden. Serve warm with a salad, if you like.