Baked Chicken, Spinach & Artichoke Egg Rolls

• 2 cups Baby Spinach
• 1- 1/2 cup Roasted Chicken
• 1 cup Artichoke Hearts, Frozen Or Canned
• 1 cup Fontina Cheese, Shredded
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Rosemary
• 1/4 teaspoons Salt
• 3 Tablespoons Greek Yogurt
• 12 whole Egg Roll Wrappers
• 2 Tablespoons Water
• 1/2 cups Marinara For Dipping

1. Preheat oven to 400 degrees F.
2. Finely chop spinach and roasted chicken and place them in a large bowl.
3. Strain all of the water from frozen or canned artichokes, chop and place in the same bowl with the spinach and chicken.
4. Add the cheese, herbs, salt, and Greek yogurt into the bowl with the chicken, spinach and artichokes.
5. Stir to combine.
6. On a flat surface, lay out the egg roll wrappers with a point facing you making a diamond shape.
7. Place two heaping spoonfuls of the chicken, spinach, and artichoke mixture at the lower point of the wrapper.
8. Fold the lower point over the filling.
9. Next, roll the egg roll towards the upper point and then fold both sides of the egg roll wrapper inward.
10. Finally, pour water into a small bowl.
11. Dip your finger in the water and spread it on the remaining point of the egg roll wrapper.
12. Fold the final point over onto the egg roll to seal.
13. Place on a baking sheet lined with parchment paper and spray the rolls lightly with cooking spray.
14. Place in the oven and bake for 12 to 15 minutes until golden.
15. Allow to cool and serve with marinara on the side.

spinach, chicken, hearts, fontina cheese, oregano, basil, rosemary, salt, greek yogurt, egg roll wrappers, water

Taken from tastykitchen.com/recipes/main-courses/baked-chicken-spinach-artichoke-egg-rolls/ (may not work)