Instructions: Squeeze spinach to remove all moisture. In a medium bowl, combine first 7 ingredients. Blend well. Set aside.

Unroll phyllo sheets. Place one sheet on a flat surface. Cover remaining sheets with a slightly damp kitchen towel. Brush first sheet with melted butter. Sprinkle with 1 tablespoon bread crumbs.

Repeat, using two more sheets. Spoon 1/8 of the chicken mixture along one short side of stacked buttered sheets, making a strip of filling about one inch wide. Toll up sheets to enclose filling, tuck ends under. Using a knife, score top of roll crosswise, making cuts about 1/4 inch deep and 1 inch apart. Brush roll with melted butter. Using a spatula, place roll, seam side down, on a baking sheet. Cover loosely with a slightly damp kitchen towel. Repeat, using remaining ingredients to make a total of 8 rolls. Remove towel. Bake strudels 15 minutes at 375F or until golden brown. Slice in to serving pieces along marking. Serve hot.

** Filled rolls can be frozen before baking. Place each roll on a flat surface and freeze until firm. Then, wrap individually in plastic wrap, then foil. Store in freezer. Bake 20 to 25 minutes.

Makes about 96 appetizers.

Funny story with this recipe:
My brother and I had planned a surprise 35th anniversary party for my parents in 1991. My brother bought the supplies and I spent about 3 weekends cooking and baking for the big day. I did all the preparation for the party at my parents house. We had told them that I was getting all this stuff ready for a friends surprise bridal shower. As my mom was watching me lose my mind trying to get everything ready on time [including adding 2 cups of salt to "the cookie" recipe instead of sugar] she commented: "Im always amazed at what you will do for your friends. Youd never do anything like this for us." Needless to say, the next weekend she [literally] got to eat her words. HAH!

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