Ingredients:
1 1/2 cups cooked chicken, cubed
1 1/4 cups drained frozen spinach
1 (10 1/2 ounce) cans low-fat cream of chicken soup ( 98% fat free)
1/3 cup parmesan cheese
1/3 cup water
1 teaspoon basil ( divided)
1/8 teaspoon nutmeg
1 eggs, slightly beaten
3/4 cup melted butter
1 -2 garlic cloves, finely minced
1 (16 ounce) packages phyllo dough
Directions:
Spray skillet with non-stick cooking spray, set heat to medium-low, add the first eight ingredients, as listed (1/2 teaspoon of the basil), stirring after each addition.
Heat throughly, turn off heat and add egg stirring to mix,set aside.
Melt butter, garlic and the other 1/2 teaspoon basil in microwave safe measuring cup.
Spray 9″glass pie plate with non-stick spray.
Follow instructions for phyllo dough on box about keeping sheets moist.
Using pastry brush dab the melted butter mixture onto phyllo dough one sheet at a time, fold sheet long ways in thirds and place spoke-fashion in pie plate, letting extra drape over side,repeat six (6) times.
Take (4) more sheets dab with the butter mixture and fold into thirds and starting in the center make a cross letting extra drape over.
Add the chicken spinach mixture into the center,gently lift the shorter pieces of dough and pat down, then lift the 4 longer pieces of dough and bring to center folding back leaving a 2-3″ square opening.
With a 3″sheet of phyllo dough fold in half,at one end fold making a triangle, gently fold around,forming a rose, press or pinch bottom, place in center of square, make three (3).
Pour left over butter over roses and phyllo dough.
Bake at 350 degrees.
Servings: 6
Time preparation: 45 min.
Time total: 80 min.