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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Greek Chicken Streudel (appetizer) Recipe

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This recipe for Greek Chicken Streudel (appetizer) is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups chicken stock
6 boneless nreast halves
6 c. chopped spinach
3 tbspolive oil
11/2 minced green onion
1/3 c. fresh dill
1/3 c. fresh parsley
3/4 lb feta (21/2 cups)
5 oz. jack cheese 111/4 cups
3 eggs
1/2 tsp nutmeg
1 tsp corriander
1/2 tsp cayenne
3/4 c. toasted walnut pieces
salt and pepper
12 sheet phyllo
1/2 c butter
Directions:
Directions:
Bring stock to boil. Add chicken and reduce to poach uncovered until chicken is cooked through 8-10 minutes. Lift out and let cool. Shred. Place spinach with water clinging to it in large frying pan and stir over medium heat until wilted. Drain well and squeeze dry. Heat oil in saute pan and add onions (5 minutes) Place in a bowl with chicken spinach, dill, parsley, feta, jack, eggs, nutmeg, coriander, cayenne and walnuts and season liberally with salt and pepper. Prepare as a streudel
324 degrees 25-30 minutes.

 

 

 

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