• 4 whole chicken breast filets, pounded
  • 1 10 ounce pkg spinach, thawed, or cooked and drained
  • 1 cup onion, minced
  • 4 cloves garlic
  • 1 pound phyllo pastry
  • 4 tbsp. butter
  • 4 tbsp. flour
  • ¼ cup stock or spinach juice
  • ¼ cup sour cream
  • salt and pepper, to taste


Saute onions until limp and glossy in the butter, add minced garlic and the flour, forming a roux. Cook on low heat, add the stock or spinach juice and thicken. Stir in sour cream and salt and pepper.

Take 3 sets of phyllo dough and butter the top layer. Place one breast piece on top of dough, then spread 3 tbsp of spinach filling over chicken and lay another breast piece over that. Sprinkle with salt and pepper. Fold two opposite phyllo corners into the center of the chicken, painting all edges with melted butter. Continue folding and wrap chicken and dough into a tight package; paint the outside with butter. Bake in a 375 degree oven for 45 minutes.

chicken, phyllo, spinach
chicken phyllo spinach


The Irregardless Cooks


4 servings