Entrées
1 pound of chicken tenders
3 T fresh squeezed lemon juice
2 T olive oil
½ t minced garlic
¾ t dried oregano
salt and pepper to taste
1 cup of fresh spinach
Roasted red peppers
1 c crumbled feta cheese
½ pound phyllo dough
1 clarified butter, melted and warm
Mix lemon juice, olive oil, garlic, oregano, salt and
pepper. Marinade chicken for at least 30 minutes or longer. Drain marinade. Pound chicken to flatten. Place one phyllo
sheet on surface and butter. Add another
phyllo sheet and butter. Place chicken on end of sheet of phyllo. Add a few
leaves of fresh spinach and a few strips of red pepper and a tablespoon of feta
cheese. Fold in sides of phyllo and roll around chicken continuing to roll up like a
jellyroll. Brush with butter and bake at
350 degrees for 20 minutes or until golden brown.
Phyllo pastry
Clarified Butter
Filling
of some kind, ice cream.
Lemon curd, cheesecake, Preserves and Whipped Cream
Take one sheet of phyllo and butter, lay another
piece on top and butter, repeat two more times for a total of four sheets. Cut filo into four pieces. Press each square into a buttered muffin tin. Can sprinkle with cinnamon
sugar if you would like. Bake at
350 degrees for 8 minutes or until golden brown. After cooling and just before serving, fill
each phyllo cup with filling of your choice.