Here is some advice about working with phyllo dough. I thaw it and take it out of the fridge about an hour before preparation. Once it is room temperature it is easier to work with. Have a large, clean, dry cutting board to work on. When layering phyllo, you essentially brush each layer with melted butter and keep adding layers. Then put whatever you are assembling in the middle and wrap it up! It is a little time consuming, but the end result is always delish! I had leftover spinach filling, so I threw together some Spanikopita triangles. This is one of my all time favorite dishes! I served it with some parmesan cous cous and roasted brussel sprouts.
1 cup crumbled feta or goat cheese
2 egg yolks
1 clove garlic, minced
1/2 cup chopped green onion
2/3 cup frozen spinach (thawed and squeezed of water)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 teaspoon pepper
4 boneless skinless chicken breasts
8 sheets phyllo pastry
1/3 cup butter, melted
- In bowl, mash together cheese, egg yolks and garlic.
- Mix in onions, spinach, parsley, mint and pepper.
- Butterfly chicken in half almost all the way through and lay flat.
- Spread feta mixture evenly on 1 half of each breast; fold breast back over to enclose.
- Place 1 sheet of phyllo on work surface, keeping remainder covered with a damp towel to prevent drying out.
- Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Repeat with two more sheets for a total of four
- Center 1 breast on phyllo about 2 inches from the short edge; fold long sides over chicken and roll up.
- Repeat with remaining chicken.
- Place in lightly greased baking dish; brush with remaining butter.
- If making ahead, cover and refrigerate for up to 8 hours.
- Bake in 350 degree F oven until crisp and golden, about 45 minutes.