Marcella Peek wrote:

>
> Greek Chicken Strudel
>
>
> For the filling:
> 6 boneless chicken breasts grilled and chopped
> 6 cups (12 oz) loosely packed chopped spinach leaves
> 3 T. olive oil
> 1 1/2 cups minced green onions
> 1/3 cup chopped fresh dill
> 1/3 cup chopped fresh parsley
> 3/4 lb. feta cheese (2 1/2 c)
> 5 oz (1 1/4 c) shredded jack cheese
> 3 eggs
> 1/2 tsp. Grated nutmeg
> 1 tsp. Grd. Coriander
> 1/4 tsp. Cayenne pepper
> 3/4 cup chopped walnuts
> Salt and pepper to taste
>
> For Assembly:
> 9 - 12 sheets of filo pastry
> 1/3 cup melted butter
>
> Place spinach with the water clinging to it from rinsing in a large
> frying pan and stir over med. Heat unit wilted, about 3 min. Drain well
> and squeeze dry.
> Heat the oil in a pan, add the green onions and cook until soft, about 5
> min. Place in a bowl with the chicken, spinach, dill, parsley, feta
> cheese, jack cheese, eggs, nutmeg, coriander, cayenne and walnuts. Stir
> until well combined. Season liberally with salt and pepper.
>
> Preheat oven to 325 degrees. To assemble, brush a sheet of filo dough
> with melted butter and place in bottom on 13 X 9 pan., layer 2 more
> layers. Add _ of filling. Brush and add 2 -3 more layers of filo
> dough. Add second half of filling. Top with two or three layers of
> filo dough brushing with butter between each layer.
> Cook for 25-30 min.
>
>
Oooh does this sound good or what!! Filed and saved. Thanks.