Préparation :

10 min

Cuisson :

15 min




  • 454 g (1 lb) lean ground chicken, raw
  • 60 ml (1/4 cup) extra virgin olive oil
  • 5 ml (1 tsp) canola oil
  • 250 ml (1 cup) onions, diced
  • 2 garlic cloves, minced
  • 1 medium potato, not peeled, shredded
  • 125 ml (1/2 cup) fresh parsley, minced
  • 5 ml (1 tsp) savory, dried
  • 1,25 ml (1/4 tsp) all spice, ground
  • 2,5 ml (1/2 tsp) salt
  • 2,5 ml (1/2 tsp) black pepper, freshly ground
  • 454 g (1 lb) regular phyllo or spelt dough, thawed


  1. Thaw phyllo dough in refrigerator for at least 8 hours or overnight. Let stand at room temperature for 2 hours before using.
  2. Preheat oven to 180°C (350°F).
  3. Heat oil in non-stick skillet. Sauté onions, garlic and potato over medium heat. Sprinkle with parsley, spices, salt and pepper. Add ground chicken and use back of spoon to crumble. Sauté until meat is cooked through and pink is gone.
  4. Cover 9 pieces of phyllo dough with a towel (about half a packet). Repack the rest and put in fridge. Take a sheet of dough and brush or spray with olive oil and fold in half. Add 60 ml (¼ cup) topping along narrowest side of dough. Fold sides back about 1 inch (2.5 cm) and roll. Place on baking sheet with seam underneath. Repeat with remaining dough sheets. Brush top with olive oil.
  5. Bake 12 to 14 minutes or until golden. Let stand a few minutes before cutting each roll into three pieces.

Notes and tips

These rolls are ready to go and perfect for lunch. Using phyllo dough instead of pastry dough creates a healthier version.

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec