6 oz. fresh baby spinach leaves, sliced
1 medium onion, in quarter-moon slices
1 t. butter
1/2 t. salt
1/4 t. coarsely ground pepper
1 garlic clove, minced
1 jar (12 oz) roasted red peppers, drained and patted dry and diced
1-1/2 C (6 oz.) grated Gruyere cheese, divided
2-1/2 C. diced roasted chicken
24 sheets thawed frozen phyllo dough
non-stick cooking spray
Dijon Cream sauce, optional for serving with, also on this site
Preheat oven to 400. Melt butter in a medium pan over medium-high heat. Add onion, salt, black pepper and garlic. Cook and stir 2-3 minutes or until onion is tender. Add spinach and cook 2-3 minutes or until wilted. Drain mixture in a colander; squeeze dry using paper towels and set aside.
Combine diced roasted red peppers, 1 C. gruyere cheese and chicken; stir together and set aside.
Unfold one sheet of phyllo dough onto a cutting board. Lightly spray with cooking spray. Cover with about 1 T. of remaining cheese over phyllo. Repeat 2 more times to create a stack of 3 phyllo, ending with cheese. Place 1 T. of spinach mixture onto phyllo 2 inches from the short end. Place 1/2 C. chicken mixture over spinach. Fold sides of phyllo in towards center and gently roll up. Place onto a baking stone, seam side down. Repeat with remaining phyllo, spinach mixture and chicken mixture for a total of 8 bundles.
Spray outside of each bundle with cooking spray. Cover with remaining cheese over each bundle. Bake 20-22 minutes or until golden brown. Remove from oven, let stand 5 minutes. Cut bundles in half diagonally. Optionally serve with Dijon Cream sauce.