Filo Chicken (phyllo) stuffed with spinach, cheese, onion

Pick up the dough in the freezer section, by pastry shells.  About $4 but it goes a long way.  Once defrosted (in the fridge) you can slice into smaller strips, rewrap and freeze in a ziploc bag or anything that blocks out air. There are recipes inside the box as well as on line.  Greek pastry.

Get all of your ingredients ready.  Once the filo is out you have to work fast so it does not dry out and flake everywhere.

I use baking spray instead of melting butter and brushing it.  Flavour is added with butter, but so are calories and a mess to clean up.  Put the pastry on parchment paper, spray, roll, wrap, spray.

Any combination you desire.  This is butterflied chicken breast (earlier post), fresh spinach, balderson cheese and red onion.  I have also used pesto and asiago cheese.  

Roll chicken in one direction, spray and roll in other direction to enclose the entire package. Spray the completer wrap.  The colour is poor without the spray.

In this heat I use the toaster oven, or the barbecue.  Bake at 350 for 30 minutes.  

Finished - ones on the right were sprayed, the left were not.

Cut in 1/2 to see if they are cooked.  Works well for plating one piece on top of the other, on an angle.  Hollandaise sauce can be served on the side or overtop.