Recipe courtesy of Sue Zindros, Mezes Restaurant.
ingredients
Spinach Filling
Stir-Fried Filling
directions
Sauté the spinach and onion in olive oil for 4 to 5 minutes.
Drain spinach and add the pepper, feta, kefalograviera and the dill.
Blend and set aside.
Sauté all the ingredients up to but not including the pastry together until the liquid is reduced and mixture thickens.
Set aside.
Slice each chicken breast in half.
Place 1 tomato slice on top of one chicken half.
Cut tomato slice to fit if it overhangs chicken.
Place one heaping tablespoon of the stir-fry filling on top of the tomato
Continue by placing one heaping tablespoon of spinach filling and end with one teaspoon of grated kefalograviera cheese.
Place the other half of the chicken on top and the sandwich is ready to be wrapped with the phyllo pastry.
Take 2 sheets of phyllo and place the longest side parallel to your counter.
Butter the top sheet. Place the chicken sandwich in the middle to bottom end of the phyllo sheet.
Fold the sides over the chicken and butter the folds.
Starting with the end with the chicken, fold phyllo around chicken until you make a little package.
Repeat this process with the rest of the chicken and place the chicken kleftikos on an ungreased baking sheet.
Butter the tops of all four kleftikos and bake 20 to 25 minutes until golden