Categories: Chicken
Ingredients
- 4 chicken breasts
- 1 tbsp olive oil
- 5 oz fresh spinach, chopped
- salt and pepper
- 1 cup crumbled feta cheese
- 2 tbsp toasted pine nuts
- 1 tsp minced thyme
- 2 tsp lemon juice
- 2 garlic cloves, minced
- 8 sheets frozen (thawed) phyllo dough
- 1/4 cup butter, melted
Directions
-
Preheat the oven to 350.
-
Cover the chicken breasts with plastic wrap and pound with a mallet or rolling pin to flatten each to about 1/4" thickness.
-
Heat the olive oil in a large skillet over medium-high heat. Add the spinach and a pinch of salt and cook, stirring, for about 1 minute, until the spinach is wilted. Drain the spinach in a colander and then squeeze out any excess water.
-
In a medium bowl, stir together the spinach, cheese, pine nuts, thyme, lemon juice and garlic. Spoon some of the spinach mixture onto the center of each flattened chicken breast, dividing the mixture evenly between the chicken pieces. Roll the chicken around the filling. Sprinkle salt and pepper over the chicken.
-
Unfold 1 piece of phyllo dough and brush it all over with melted butter. Top it with a second phyllo sheet. Place 1 rolled-up chicken breast on the short side of the phyllo, fold in the sides of the phyllo over the chicken, and then roll up to completely wrap the chicken in the phyllo. Place the wrapped chicken on a rimmed baking sheet and brush with a bit more of the melted butter. Repeat with the remaining phyllo sheets, melted butter and chicken pieces.
-
Bake in the oven until the chicken is cooked through and the pastry is golden brown, about 35-40 minutes.