Total Time
1hr
Prep 1 hr
Cook 0 mins

Entry for the Ready, Set, Cook Contest.

Ingredients Nutrition

Directions

  1. Sautee cubed chicken and 2 cubed red potatoes in white wine, basil, minced garlic, sea salt, and 1/2 sliced lemon until all liquid is gone
  2. Set aside in refrigerator
  3. Hard boil 4 eggs
  4. Seperate hard boiled yolks from whites
  5. Cube whites, set aside
  6. In a medium bowl, mix mustard and barbeque sauce with hard boiled yolks thoroughly
  7. Set aside
  8. Mash remaining 3 red potatoes with milk and butter, set aside
  9. With remaining egg, brush every 3 sheets of filo for 9 sheets with egg yolk
  10. Cut group of 9 sheets into three equal parts
  11. Drop tablespoon of mashed potato onto filo
  12. Fold closed
  13. Coat with egg white
  14. Do this until all filo is gone
  15. Set potato filled filo onto cookie sheet
  16. Bake at 350 degrees Fahrenheit for 10 minutes
  17. Clean and cut spinach into bite size pieces
  18. Set spinach onto plate or bowl
  19. Remove lemons from potatoes and chicken, replace with fresh sliced lemon
  20. Sprinkle chicken and potato mixture over spinach
  21. Sprinkle apricots, cashews, and cubed hard boiled egg whites over spinach
  22. Set potato filo pillows on top of salad or on side of bowl or plate
  23. Pipe hard boiled egg yolk mixture on side of bowl or plate, using it to eat with filo pillows or with salad