Ingredients:
2 cups shredded cooked chicken ( white meat)
1 lb phyllo dough
1 lb portabella mushrooms, cleaned,sliced into strips
1/4 cup raisins
1/4 cup dried apricots, diced
1/4 cup white wine
3 eggs, lightly beaten
1 teaspoon dried coriander
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 tablespoon lemon juice
2 lbs baby spinach, stemmed,washed,dried and chopped
1 cup sliced scallions ( white and green)
1 teaspoon coarse salt
1/4 teaspoon fresh ground pepper ( or more)
3 cloves garlic, chopped fine ( or more)
1/2 cup extra virgin olive oil
1 ounce unsweetened chocolate, coarsely chopped ( Baker’s Chocolate–one square)
1 cup farmer cheese or 1 cup queso blanco or 1 cup mild feta cheese
Directions:
Preheat oven to 350 F
Place the raisins and the apricots and the wine in a small pan and simmer till soft and until almost the liquid is evaporated
In a large skillet, heat one tablespoon of the oil and saute the mushrooms, without stirring, for about two minutes
Turn the mushrooms and saute, without stirring for another minute
Add the scallions and garlic and saute for about five minutes
If necessary, add a little more oil
Remove from the heat and add the fruit and the remaining ingredients (except the phyllo)
Stir until well combined
Grease a 9″ x 13″ baking pan with olive oil
Lay a sheet of phyllo dough in the pan, brushing it with olive oil
Repeat this process until you have five sheets of phyllo dough in the pan
Spread half the spinach/chicken mixture over the dough
Layer three more sheets of phyllo dough over this, brushing each sheet with olive oil
Spread the remaining spinach mixture over the dough, smoothing it out to make it even
Layer five more sheets of phyllo dough, each brushed with oil, over the spinach
With a sharp knife, score diagonally to form diamonds
Bake for approximately 40 minutes or until pastry is golden brown
Servings: 8
Time preparation: 20 min.
Time total: 75 min.