Greek strudel with chicken and rice

Ingredients:

• 6 boneless, skinless chicken thighs, cut into 2.5cm pieces (about 600g)
• 2 tbsp. l. olive oil
• Salt and ground black pepper
• 1 teaspoon paprika
• 1/4 cup chopped pitted olives
• 1 chopped red bell pepper
• 2 finely chopped cloves of garlic
• 1/2 tbsp. basmati rice
• 1.5 cups chicken broth
• 1/4 cup chopped sun-dried tomatoes (not in oil)
• 1 fennel bulb, cored and sliced, plus 2 tablespoons chopped sprigs
• Finely grated zest of 1 lemon
• 3 thinly sliced ​​green onions
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 110 g crumbled feta cheese (about 1 cup)
• 8 sheets frozen filo pastry (thawed)
• 110 g melted butter

Preparation:

1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Season the chicken thoroughly with salt, pepper, and paprika. Add the chicken to the pan and cook, turning once, until lightly browned, about 5 minutes. Transfer to a plate.
   
   Add the fennel bulb and bell pepper to the pan and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the rice and cook, stirring, until lightly toasted, 2 minutes.
2. Pour in the chicken broth, return the chicken to the pan, and bring the liquid to a gentle simmer. Cover the pan, reduce the heat to low, and simmer until the rice is tender and the chicken is cooked through, 16-18 minutes. Transfer to a bowl and let cool slightly, about 10 minutes. Add the sun-dried tomatoes, olives, lemon zest, green onions, parsley, oregano, fennel sprigs, and cheese. Stir to combine.
   
   Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Place 1 sheet of phyllo dough on the parchment and generously grease it with melted butter. Place another sheet of phyllo dough on top, grease it with butter. Repeat with the remaining 6 sheets of dough, leaving the last sheet ungreased. (Reserve about 2 tablespoons (30 g) of butter for brushing the outside of the strudel.)
3. Spread the chicken mixture on one long side of the phyllo dough, about 2 inches from the edge. Using the parchment, lift the phyllo dough and roll it around the filling to form a long cylinder with open ends. Place the cylinder, seam side down, on the parchment. Make a few slits in the surface and brush them with the remaining melted butter.
   
   Place the baking sheet in the oven and bake the strudel until golden brown and crispy, about 30 minutes. Let cool slightly, then slice thinly.
   
   To defrost: Place the frozen phyllo dough in its packaging in the refrigerator overnight (do not defrost in the microwave).
   
   Trim: After opening the package, use kitchen scissors to trim off any dry or stuck ends.
   
   Transfer: When transferring individual sheets of phyllo dough, support the sheet with your hand underneath to prevent the dough from tearing.
   
   Cover: Cover the filo pastry with a slightly damp kitchen towel as you work, as the sheets dry out very quickly.
   
   To store: Stack the remaining phyllo sheets on top of each other on a baking sheet and cover with a damp towel. Wrap tightly in plastic wrap. Refrigerate for up to 3 days. Do not refreeze.