Filo Chicken

Here is a recipe that's kind of Greek meets Florentine.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 Loaf

Ingredients

• 4  boneless skinless chicken breasts, cut into small pieces
• 2 (10 ounce) packages frozen spinach, thawed and well drained
• 5  garlic cloves, minced
• 1  shallot, minced
• 1  cup  minced onion
• 1⁄4 lb  melted butter
• 8  sheets phyllo dough
• 2  ounces  shredded parmesan cheese
• 2  teaspoons olive oil

Directions

1. Preheat oven to 350 degrees F.
2. Filling:
3. Heat a large skillet over medium high heat.
4. Sauté the onions and shallot until soft.
5. Add the garlic and cook until fragrant.
6. Add the chicken and cook until thoroughly browned.
7. Add the spinach and stir until the spinach is heated and well combined.
8. Remove from heat and stir in the cheese.
9. Let cool.
10. Place one sheet of Phyllo dough on a cookie sheet covered with aluminum foil and coated with melted butter.
11. Coat this sheet with butter.
12. Continue this process until it is four sheets thick.
13. Place the filling in the middle of the dough layers.
14. Coat the perimeter with melted butter.
15. Put another sheet of dough on top and cover with butter.
16. Continue this process until the top layer is four sheets thick.
17. Place in the oven until the dough is well browned (30 to 40 minutes).
18. Serve.