INGREDIENTS

INSTRUCTIONS

Thaw filo dough according to manufacturers instructions. In some cases,
this may be overnight. Preheat oven to 350 F. Brush bottom and sides of
deep 10-inch pie dish with some of olive oil. Rince spinach well and place
in micro. proof bowl. Mirco on Hi 1 to 2 min., stirring once, until wilted
and cooked thru. (Or, cook spinach in dry skillet until wilted.) When cool
enough to handle, squeeze the moisture from spinach. Chop spinach into fine
pcs. Place in med. mixing bowl. Separate 1 egg into 2 small bowls. Break
remaining egg into bowl with the egg white and beat lightly. Set both bowls
aside. Dice chicken breasts and place in bowl with spinach. Pour in ouzo.
Add celery, green onions, mint, basil, marjoram, tarragon, pepper, feta and
kasseri. Pour in beaten egg mixture and mix throughly.
Place filo on clean counter and keep covered with plastic wrap or damp
towell. Brush sheet with olive oil before placing it in pie dish. Start by
placing 1st sheet of filo half of it in the dish and half extending beyond
the edge. Place second sheet on top, this time extending over edge in the
opposite direction. Place 2 more sheets in a strip at right angles to 1st
two, forming a cross. Repeat process with remaining 4 sheets.
Spread the chicken mixture evenly into the pan. Fold overhanging layer of
filo up and across chicken, sheet by sheet, brushing with olive oil after
each sheet is in place. Finish smoothing out top with a final brushing of
olive oil. Beat egg yolk lightly, brush top with beaten yolk.
Pierce top in several places with fork to allow steam to escape.
Bake 50 min., until crust is crisp and golden. Let cool on rack 10 min.
before cutting.
Serve hot or at room temp.
Recipe by: Palm Beach Post
Posted to MC-Recipe Digest V1 #819 by Bill Spalding <billspa@icanect.net>
on Sep 29, 1997

A Message from our Provider:

“He who kneels before God can stand before anyone.”