Oh goodness I’ve been excited to share this recipe since I made it Tuesday night. If you want to impress your dinner guests, this is the recipe to make. So flavorful, such a light pastry wrap, such a delicious filling.
I first found this recipe in a magazine when I was in college and used to make it a lot for special dinners –while it LOOKS and TASTES fancy, it’s actually quite easy to make. It’s been a few years since I’ve made this recipe and I was almost surprised at how much I still loved it. The flavors from the cheeses and spices are actually a bit more complex than what I usually make but it was a perfect combo. Needless to say, everyone gobbled this up quickly on Tuesday night and it got rave reviews. I only wish I had gotten better pictures of it but with company here, it didn’t seem like the time to create a full foodie photo shoot. Enjoy!
• 3 large or 6 small chicken breasts (I say this because my chicken breasts were SO massive, I was able to half each breast to be 2 servings each)
• 1 tsp salt
• dash black pepper
• 4 C fresh chopped spinach
• 1 small onion, chopped
• 2 T olive oil
• 1/2 package (4 oz) cream cheese, softened
• 1/2 C crumbled Feta cheese
• 3/4 C shredded cheddar cheese
• 1 egg yolk, beaten
• 1 T all purpose whole wheat flour
• 1/4 tsp nutmeg
• 1/2 tsp cumin
• 12 frozen phyllo pastry sheets (half a package), thawed
* you can find phylla pastry sheets, a type of light, Greek pastry, in the frozen foods section of the grocer, next to the frozen pie crusts
1. If using large chicken breasts, cut each breast in half, lengthwise to make two kinda flat and thin breasts. One by one, place each breast between 2 sheets of plastic wrap and flatten to 1/8inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper and set aside.
2. In a heated pan, add oil and then onion and cook over medium heat until onion is tender. Add the spinach and toss until the spinach just wilts. Remove from heat and stir in cream cheese until blended. Add the feta and cheddar and stir to blend (but cheese doesn’t have to melt) along with the egg yolk, flour and spices.
3. Spoon 1/4 cup on the spinach and cheese mixture in the center of each flattened chicken breast and roll up like a jellyroll.
4. On a floured surface, unfold the phyllo sheets. Take 2 phyllo sheets in a stack, brushing melted butter between the sheets. Place one chicken roll on the short side of the phyllo and roll up, tucking the extra ends other. Place the wrapped chicken on a cooking sheet and brush with melted butter. Repeat with the last 5 chicken breasts.
5. Bake at 350 for 40 minutes or until chicken is done.
Delicious served with greens and a side of couscous.