(yields 20 ea. 1” pieces)
- Filo dough
- 1.5 lbs diced chicken breast
- 8 oz. sliced mushroom (any kind you desire)
- 1 leek or small diced yellow onion
- 1 cup Feta cheese, Crumbled
- ½ cup dry white wine
- ¼ cup olive or vegetable oil
- 3 eggs
- 1 cup of fresh bread crumb
- 3 cloves of crushed garlic
Preparation Method:
On a separate cutting board, dice chicken into ½” pieces, season with salt and pepper. Reserve in a mixing bowl. Sanitize your hands, utensils and workspace before proceeding.
Trim and wash the leek using only the white part or dice a small onion.
In a heavy bottom pan, heat the oil, sweat the leek, mushroom together, then add the garlic and diced chicken and saute until lightly brown.
Add the wine and cook until the liquid is evaporated and the chicken is fully cooked (170 degrees). Remove the mixture from the heat and allow the mixture to rest until it’s cool enough to handle. Drain well.
In a clean mixing bowl, combine the Feta, the 2 eggs and the breadcrumb. Allow mixture to rest under refrigeration. In a small bowl, beat one egg and a small amount of water to create an egg wash.
Open the Filo dough and remove 5 sheets, cover with a damp cloth. Place 1 sheet of Filo lengthwise on a clean DRY work surface. Brush the edges with egg wash. Repeat using all five layers. Lay out the chicken mixture in the shape of a long cylinder, approximately the diameter of a quarter, about one-inch from the edge of the dough closest to you. Roll the dough over the mixture, until you have a completed roll. Place the roll on a parchment lined sheet pan with the seam side down.. Pinch the edges shut, then brush the entire roll with egg wash. Bake at 350 degrees until dough is flaky and golden brown. Allow it to rest for approximately 10 minutes before slicing and serving.