Ingredients:
8 sheets phyllo dough
1/4 cup olive oil
1 lb ground chicken
2 eggs
1 bunch fresh spinach leaves, torn to bits
1 cup cashews, crushed
2 teaspoons dried oregano
salt and pepper
Directions:
Preheat the oven to 350 F.
Wilt the spinach in a saucepan over medium heat for one minute.
Mix the spinach with the ground chicken breast.
Add the eggs, crushed cashews, oregano and salt and pepper to taste.
Mix thoroughly.
Take one sheet of phyllo and brush it with olive oil.
Repeat with 3 more sheets, brushing each one liberally with olive oil.
Using 1/2 of the chicken/spinach mix, place it along the bottom of the phyllo sheets.
Leave a 1/2 inch margin on each side.
Fold the two sides in so nothing will leak out, and begin to roll the sheets up away from you.
Repeat this process with the other 4 sheets and the other half of the chicken/spinach mix.
Bend each roll to form a wide crescent, and place on a baking sheet covered with parchment paper.
Brush each crescent liberally with the olive oil.
Bake for about 1 hour.
If it looks like the dough is browning too quickly, cover it with a sheet of silver foil.
Remove from the oven when done, and let rest for about 10 minutes.
Cut into slices and serve.
Can be served as both an appetizer or as a main course.
Servings are for an appetizer.
Servings: 16
Time preparation: 20 min.
Time total: 80 min.