Chicken Kleftiko
By: Anonymous
Published: Thursday, February 11, 2010 - 3:37pm

Ingredients




4 cups fresh spinach
cup chopped onion
1 tablespoon extra virgin olive oil
teaspoon white pepper
2 tablespoons crumbled feta cheese
1 teaspoon kefalograviera cheese or 1 tsp parme
1 tablespoon fresh chopped dill
Stir-Fried Filling
pepper
medium green pepper, sliced, thinly
small onion, chopped
teaspoon white pepper
teaspoon garlic powder
1 tablespoon white wine
1 teaspoon lemon juice
2 tablespoons margarine or 2 tbsp butter
8 shts phyllo pastry
4 chicken, breasts, grilled
cup melted butter
4 thin tomato, slices
4 teaspoons kefalograviera cheese, grated

Preparation

1 Saute the spinach and onion in olive oil for 4 to 5 minutes. 2 Drain spinach and add the pepper, feta, kefalograviera and the dill. 3 Blend and set aside. 4 Stir-Fried Filling:Saute all the ingredients up to but not including the pastry together until the liquid is reduced and mixture thickens. 5 Set aside. 6 Assembly:Slice each chicken breast in half. 7 Place 1 tomato slice on top of one chicken half. 8 Cut tomato slice to fit if it overhangs chicken. 9 Place one heaping tablespoon of the stir-fry filling on top of the tomato Continue by placing one heaping tablespoon of spinach filling and end with one teaspoon of grated kefalograviera cheese. 10 Place the other half of the chicken on top and the sandwich is ready to be wrapped with the phyllo pastry. 11 Take 2 sheets of phyllo and place the longest side parallel to your counter. 12 Butter the top sheet. Place the chicken sandwich in the middle to bottom end of the phyllo sheet. 13 Fold the sides over the chicken and butter the folds. 14 Starting with the end with the chicken, fold phyllo around chicken until you make a little package. 15 Repeat this process with the rest of the chicken and place the chicken kleftikos on an ungreased baking sheet. 16 Butter the tops of all four kleftikos and bake 20 to 25 minutes until golden