Ingredients:
8 boneless skinless chicken breasts
salt and pepper
4 cups chopped fresh spinach
1 medium onions, chopped
3 tablespoons olive oil
4 ounces cream cheese, softened and cut up
1 cup mozzarella cheese, shredded
1/2 cup feta cheese, crumbled
1/2 cup cheddar cheese, shredded
1 egg yolks, lightly beaten
1 tablespoon flour
1/2 teaspoon nutmeg
1/2 teaspoon cumin
16 frozen phyllo pastry sheets, thawed
melted butter
Directions:
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness using a meat mallet or rolling pin.
Sprinkle with salt and pepper; set aside.
In a large skillet over medium-high heat saute spinach and onion for 3-4 minutes, or until onion is tender.
Remove from heat and stir in the cream cheese until blended.
Add in the mozzarella cheese and the next 6 ingredients; stir to combine.
Spoon 1/4 cup of the spinach mixture on the center of each chicken breast, and roll up jellyroll fashion.
Unfold the phyllo sheets on a lightly floured surface.
Stack 2 phyllo sheets, brushing with melted butter between sheets (keep the remaining phyllo sheets covered with plastic to prevent drying out).
Place 1 chicken roll on short side of the phyllo stack and gently roll up, folding in long side.
Repeat procedure with remaining pastry, melted butter and chicken.
Place the rolls in a greased shallow baking dish/pan, and brush the chicken rolls with melted butter.
Bake in a 350F oven for 35-40 minutes, or until done.
Servings: 8
Time preparation: 25 min.
Time total: 60 min.