Ingredients
Method
1.Preheat oven to 220°C. Line a baking tray with baking paper.
2.Place chicken pieces, spinach, chives, tarragon, bocconcini and ricotta in large bowl. Season with sea salt and cracked black pepper and toss to combine.
3.Place one sheet of filo on flat surface. Brush with melted butter and top with another sheet of filo. Brush with a little more butter and top with a third sheet.
4.Lay quarter of the chicken mix along the bottom of the long side of the filo stack, covering about a quarter of the sheet (see Tips). Roll up into a sausage shape. Brush edges with butter to seal.
5.Making sure the seal is underneath, twist filo roll around itself to create a scroll. Brush top with melted butter (see Tips). Repeat to make four scrolls in total. Carefully lift scrolls onto lined tray.
6.Bake scrolls for 25-30 minutes until pastry is golden. Serve with green salad leaves on the side.
Don’t try to pack in too much filling or you will have trouble twisting the pastry into a scroll. You could sprinkle the tops of the scrolls with sesame or poppy seeds after brushing with melted butter.
Note
