Ingredients:

-3 tablespoons olive oil
-1 cup onion, diced
-2 teaspoons garlic, minced
-1 1/4 lb. ground chicken
-1/2 cup red bell pepper, diced
-2 tablespoons fresh lemon juice
-1 tablespoon dried oregano
-1/2 teaspoon salt
-1/2 teaspoon ground cinnamon
-1/2 teaspoon ground nutmeg
-1/2 teaspoon black pepper
-1/4 cup scallions, chopped
-4 oz. feta cheese, crumbled
-16 Phyllo sheets (9 x 14)
-3/4 cup olive oil
-Dill sprigs, optional

Cucumber Tzatziki:
-2 cups plain yogurt
-1 medium cucumber, peeled, seeded, diced
-2 teaspoons minced fresh mint
-1 teaspoon garlic, minced
-3/4 teaspoon salt
-1/4 teaspoon black pepper

1. Heat oil in a large nonstick skillet over medium-high heat; saute onion 3 minutes
2. Add garlic; saute 1 minute
3. Stir in chicken and cook 5 minutes., or until browned
4. Add bell pepper, lemon juice, and seasonings; cook 1 minute
5. Remove from heat, spoon off any excess fat, and cool 5 minutes
6. Stir in scallions and feta
7. Preheat oven to 425°
8. Brush 1 phyllo sheet with oil; add a dill sprig, if desired
9. Top with a second phyllo sheet; brush with oil
10. Spoon 1/2 cup chicken mixture on a short end, leaving a 1″ margin
11. Fold sides in over mixture, then roll
12. Place wraps seam side down on a baking sheet lined with foil; brush with oil
13. Repeat with remaining chicken, phyllo, and oil
14. Bake for 15 minutes, or until browned
15. Let stand 5 minutes to cool
16. Serve with Cucumber Tzatziki

Cucumber Tzatziki:
1. Spread yogurt for Tzatziki, to 1/2″ thickness on several layers of heavy duty paper towels
2. Cover with additional paper towels; let stand 5 min
3. Scrape yogurt into a bowl using a rubber spatula
4. Stir in remaining ingredients
5. Fold in about 1″ of the sides, then roll up to enclose meat starting at the bottom