Place frozen phyllo dough in refrigerator for 7-8 hours to thaw overnight. Let stand at room temperature 2 hours before using. Preheat oven to 350°F (180°C).

Make the stuffing by combining white wine, lemon juice, garlic, oregano, pepper, salt, ricotta cheese, egg, parmesan cheese and minced parsley.

Melt butter in small bowl in microwave and whisk in olive oil.

To make each bundle take one sheet of phyllo and brush the butter/olive oil mixture on it, then fold it in half on a dry work surface. Keep the remainder of the phyllo covered with damp towel to prevent drying out. Centre a chicken thigh on phyllo about 2-inches (5 cm) from short edge. Place ⅛ of the stuffing mix on chicken and pat down using fingers. Fold phyllo edges over chicken and roll up. Place, seam side down, on a baking sheet sprayed with vegetable oil spray.

Brush the tops of the bundles with butter/oil. Sprinkle with paprika. Bake in a preheated oven for about 45 minutes or until golden and chicken is no longer pink inside.