All over Greece, delicate phyllo pastry encloses savoury and sweet ingredients in pies called pita. Here, we incorporate traditional flavours in an easy, make-ahead dish that's everyday friendly yet elegant enough for company.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2002
MethodIn bowl, mash together feta cheese, egg yolks and garlic. Mix in onions, parsley, mint and pepper.
With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like book. Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Centre 1 breast on phyllo about 2 inches (5 cm) from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken. Place in lightly greased baking dish; brush with remaining butter. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Bake in 350°F (180°C) oven until crisp and golden, about 45 minutes. Serve with lemon wedges
Nutritional facts Per serving: about
- Sodium 822 mg
- Protein 40 g
- Calories 553.0
- Total fat 30 g
- Cholesterol 248 mg
- Saturated fat 16 g
- Total carbohydrate 29 g
- Iron 24.0
- Folate 23.0
- Calcium 19.0
- Vitamin A 28.0
- Vitamin C 10.0