The only tricky part of this recipe is working with the Phyllo dough. It dries out very quickly and it is essential that you keep the paper thin layers covered with a damp towel or plastic wrap while you are working with them. Pull out layers as in the recipe and then immediately re-cover.
- l lb. boneless chicken breast, cubed
- 1/2 cup extra virgin olive oil
- 2 large cloves garlic, crushed and chopped
- 2 cups onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 cup chicken stock
- 1/2 cup grated Parmesan cheese
- 4 ounces Feta Cheese
- 2 cups milk
- 4 ounces butter
- 5 ounces flour
- 1/4 cup grated Parmesan cheese
- 1 egg
- Melted butter
- 1 pkg. phyllo dough
For the sauce: In a medium pot, bring the milk to a boil over low heat. At the same time, melt the butter in another pan. Add the flour to the butter and mix well on low heat until the flour absorbs all of the butter. When the milk reaches the boiling point, slowly whisk it into the flour mixture until it thickens. Whisk in the Parmesan cheese and the egg. Remove the sauce from the heat and lit cool 10 minutes. Set aside.
After the chicken mixture has cooked, strain the mixture to remove any liquid. Let cool for 15 minutes. Mix the bechamel sauce into the chicken mixture. Add the Parmesan and feta cheese and mix well.
Preheat oven to 350 degrees F. Butter a 12 x 18 baking sheet. Take 2 phyllo sheets and place on surface. Brush lightly with butter. Place 2 more sheets, butter, 2 more sheets and butter. Total of 6 sheets. Add 1 cup of filling.
Fold over into a bundle brushing with butter as you fold.
Place on baking sheet and lightly brush with butter. Bake until golden brown 40-45 minutes.
Makes 8 servings
Cook's Note: Some of the filling came out of some of the bundles so be sure to seal them well.