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From the kitchen of Christos Greek Restaurant: Kota Sto Phyllo.

INGREDIENTS
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

DIRECTIONS
Filling Preparation:
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.

Chicken Preparation:
Pound chicken breasts out to flatten; season with salt and pepper

Assembly:
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.

Cooking:
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.

www.christos.com

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