Crispy Chicken Ouzi with Yogurt & Salsa

Step 1

Toast pine nuts in a large skillet over medium heat until golden and fragrant, 2–3 minutes. Shake the pan often. Transfer to a plate.

Step 2

Add rice and shredded chicken to the same skillet with the spice blend and salt. Stir until warmed through and fragrant, about 2 minutes.

Step 3

Stir in the toasted pine nuts. Divide the mixture into two portions and spread each on the lower half of a phyllo sheet, leaving 1 inch margin.

Step 4

Roll each phyllo tightly from the filling side, folding in the edges halfway. Brush the roll generously with melted butter on all sides.

Step 5

Sear the rolls seam-side down in the same skillet over medium-high heat until golden and crispy, 4–5 minutes per side. Don't move them.

Step 6

Mix yogurt with a pinch of salt. Toss tomatoes with salt and pepper. Serve rolls hot with yogurt sauce and tomato salsa on the side.