Author Notes
A mash-up of a few of my favorite dishes, we always do Greek food on Christmas eve, and this is a play on that tradition. —Alexandra V. Jones
Ingredients
- Chicken
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4
Boneless, skinless, chicken breasts
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2 tablespoons
soy sauce
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2 tablespoons
olive oil
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2 tablespoons
lemon juice
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1 teaspoon
Herbs de provence or Italian seasoning, dried, or sub 1 tablespoon of fresh.
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2
cloves garlic, minced.
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Salt and pepper to taste.
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8
sheets, phyllo defrosted.
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2 cups
baby spinach
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4 ounces
whole milk ricotta
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4 ounces
Feta cheese
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6 tablespoons
melted butter
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1
egg
- Greek Salsa
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1 cup
seedless cucumber, diced small
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1/4 cup
red onion, diced small
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12
cherry tomatoes, sliced in half
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8
kalamata olives, cut in half
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2 teaspoons
lemon zest
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2 tablespoons
fresh flat leaf parsley, chopped
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3 tablespoons
good olive oil
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2 tablespoons
red wine vinegar
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salt and pepper to taste.
Directions
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Marinate your chicken in breasts, in the oil, soy, lemon, herbs, and s+p, at least 1 hour or overnight.
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Pre-heat oven to 375 degrees. Blanch spinach, and squeeze out the water, place in a bowl with ricotta, feta, egg, and s+p.
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Sear chicken breasts over high heat in a skillet drizzled with a bit of olive oil, till each side is golden, they don't have to be fully cooked as they will go into the oven and finish. Set chicken aside to rest.
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Butter a sheet of phyllo, top with another sheet, butter, place chicken in the middle, top with spinach mixture, fold sides in first then roll from the bottom up. Butter top, bake for 30 minutes or so till golden and crisp.
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While chicken cooks, combine "salsa" ingredients. When chicken packets are done cooking let them rest five minutes. Cut on the bias and top with salsa.
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