From the kitchen of Christos Greek Restaurant: Kota Sto Phyllo.
4 five-ounce chicken breasts, boneless, skinless
2 lb fresh spinach
1/4 cup virgin olive oil
1/2 cup finely chopped yellow onion
1/2 cup finely chopped green onion
2 cloves garlic, crushed
3 tbsp chopped fresh dill
5 leeks, roots and tough outer leaves removed; diced
1 cup crumbled feta cheese
1/4 cup ricotta cheese
3/4 lb kasseri cheese, shredded
2 eggs, lightly beaten
1/2 cup (1 stick) butter, melted
12 sheets phyllo dough
Salt and pepper to taste
Wash and stem spinach; drain thoroughly; cut into 1/4 inch lengths.
In large skillet, heat oil.
Add onions, leeks, garlic and dill; sauté until lightly browned and fragrant (2-3 minutes).
Add spinach and continue to sauté until all moisture has evaporated.
Season with salt and pepper.
Let sauté mix cool completely. Add eggs and cheese; mix thoroughly by hand.
Pound chicken breasts out to flatten; season with salt and pepper
Create three-ounce balls out of the finished filling mix and set aside.
Lay pounded chicken breast down and place a ball of filling over it.
Roll chicken breast around the filling; set aside.
Lay one sheet of phyllo dough flat on a work surface.
Brush the phyllo lightly with melted butter working from the edge towards the center.
Lay a second sheet of phyllo over the first, again buttering lightly. Repeat a third time.
Lay a roll of chicken breast with filling at the center of each phyllo half.
Fold the ends over the chicken; then fold in the sides and tightly roll the ball away from you.
Brush the roll lightly with butter and place it seam-side down on an ungreased baking sheet.
Repeat the process until the batch of filling is used up.
Bake on baking sheet, at least an inch apart, in preheated oven at 400 degrees until golden (25-30 minutes).
Use plunge thermometer to insure 155 degree temperature at core, or cut one in half and insure chicken is done.