Greek Phyllo Wrapped Chicken with Spinach & Goat Cheese
Here is some advice about working with phyllo dough. I thaw it and take it out of the fridge about an hour before preparation. Once it is room temperature it is easier to work with. Have a large, clean, dry cutting board to work on. When layering phyllo, you essentially brush each layer with melted butter and keep adding layers. Then put whatever you are assembling in the middle and wrap it up! It is a little time consuming, but the end result is always delish! I had leftover spinach filling, so I threw together some Spanikopita triangles. This is one of my all time favorite dishes! I served it with some parmesan cous cous and roasted brussel sprouts. Enjoy! Ingredients 1 cup crumbled feta or goat cheese 2 egg yolks 1 clove garlic, minced 1/2 cup chopped green onion 2/3 cup frozen spinach (thawed and squeezed of water) 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint 1/4 teaspoon pepper 4 bone...