Feta Chicken in Phyllo

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, peeled and chopped
• 10 ounces fresh spinach, stemmed and chopped (I used 16 ounces in measuring cup)
• 1 ounce feta cheese, crumbled (I used 4 ounces in measuring cup)
• 2 tablespoons dry white wine
• ¼ teaspoon freshly ground black pepper
• 1 egg, lightly beaten
• 3 cups cooked chicken, cubed
• 10 sheets phyllo pastry, thawed if frozen (needed whole package of 20 sheets in order to make 16 x 12 sheets)
• ½ cup butter, melted
• 2/3 cup dry bread crumbs
• ½ teaspoon paprika

Directions:

1. In large skillet, heat olive oil over medium heat. Add onion and cook until tender, stirring occasionally, about 5 minutes. Add spinach and cook until wilted, stirring frequently, about 3 minutes. Remove from heat and stir in feta, wine, pepper, egg, and chicken.  
2. Preheat oven to 375 degrees. Place phyllo on flat surface. Trim to 16 x 12 inches. (I had to piece 2 sheets together with melted butter to make this size of a sheet.) Working with one sheet at a time, keeping remaining covered with plastic wrap and damp towel, brush with melted butter and sprinkle with 1 tablespoon bread crumbs. Continue layering, brushing with butter, and sprinkling with bread crumbs, for a total of 5 layers.
3. Spread half of chicken mixture in a 2-inch strip, along short side of phyllo, leaving ½ inch border. Roll up, jelly roll style, starting with chicken mixture edge. Repeat process with remaining ingredients to form second roll.
4. Place, seam side down, 2 inches apart, on large baking sheet. Brush with butter. With sharp knife, cut diagonally, halfway through phyllo layers, in 1-inch increments. Sprinkle with paprika and bake 15-20 minutes, until golden brown. Remove from oven and let stand 10 minutes. Slice along cuts and serve.

Yield: 8 main dish servings or 16 appetizer servings