Kotopites me feta


Phyllo-Wrapped Chicken Roll with Feta Cheese


2 chicken breasts, cooked and diced

1 Tablespoons extra virgin olive oil

1 Tablespoons butter

1 cup green onions, chopped

1/4 cup fresh dill, packed, finely chopped

1/4 cup fresh parsley, packed, finely chopped

2 Tablespoons fresh mint, finely chopped

1/8 teaspoon dried sage

1/2 teaspoon dried marjoram

1/2 teaspoon dried tarragon

1 cup feta cheese, crumbled

2 tablespoons Romano cheese

1/2 teaspoon ouzo (optional)

2 eggs, lightly beaten

Freshly ground pepper, to taste

8 sheets phyllo pastry

1/2 cup butter, melted and clarified


1. Preheat oven to 350°F.

2. Heat olive oil and butter in deep skillet. Add green onions, sauté until soft. Stir in dill, parsley, mint, sage, marjoram and tarragon, cook until fresh herbs are wilted.

3. Transfer onion-herb mixture to mixing bowl. Stir in chicken, cheeses, ouzo and eggs. Set aside until ready to use.

4. Place 8 sheets phyllo on work surface horizontally with long side facing you, brush between each layer with clarified butter. Mound filling close to bottom of phyllo stack leaving about 1 inch around the edges. Fold in the short sides and roll up the phyllo to form a long, fat cylinder. Brush exterior with butter. Carefully lift and place onto baking sheet, with phyllo seam facing down. Score into serving pieces. Lightly sprinkle roll with cold water and bake 40-45 minutes until golden. Remove, cool, cut and serve.

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