Easy weeknight meal: Chicken roll-up

This simple weeknight meal has become a staple in our house. I can make it earlier in the day when I still have the energy and pop it in the oven 30 minutes before dinner. 

We call this a "meat roll" (sounds gross, hence the new name) even though it's equal part vegetable. But sadly, "vegetable roll" would be like a curse word around here.

Ingredients

3/4 lb ground chicken thigh (or ground turkey)

5 oz package baby spinach (kale or another hearty green would work too)

5 sheets of phyllo dough (Or is it fillo? Does anyone know the difference?)

2 oz goat cheese

1 garlic clove grated

1 t olive oil

1/2 t each of dried basil and oregano (or 1 t Italian seasoning)

Salt and pepper

Method

Preheat oven to 350.

Cook ground chicken thigh and garlic clove with a teaspoon of olive oil in a fry pan over medium/high heat. Add dried herbs, salt and pepper in last minute of cooking. Drain chicken and set aside.

Add spinach (or another green) into hot pan. Sauteed for 1-2 minutes with salt and pepper until wilted. While spinach is cooling, lay out five sheets of phyllo dough. Mist each sheet with cooking spray and layer them on top of each other. 

Squeeze the excess water from the spinach and add to the bowl with the ground chicken. Put the chicken mixture at the bottom of the phyllo dough leaving an inch and a half of dough at the bottom and the edges. Crumble goat cheese and sprinkle on top the chicken. Starting from the bottom, roll the dough, folding in the edges (like a burrito). Use a little warm water to seal the edges. Cut 4 or 5 slits on the top to vent.

Bake for 20-25 minutes until light brown. Allow it to cool for 15 minutes before serving.