Phyllo Pockets with Chicken Souvlaki

Phyllo Pockets with chicken Souvlaki

Ingredients

4 sheets of Phyllo pastry

2 chicken breasts

1 tbsp Epicure Souvlaki Seasoning

2 tbsp melted butter

2 tbsp melted butter mixed with

1 tsp Epicure Spinach Dip

1 c fresh spinach

1/2 c Feta cheese

4 Tbsp Roasted Tomatoes mixed with

1 tsp Epicure Pesto Dip Mix

Epicure Sea Salt to taste

DIRECTIONS

Cut chicken breasts in half and season with Epicure Souvlaki Seasoning and Epicure Sea Salt.

Place 4 sheets of phyllo pastry on flat surface and cover them with a slightly dump towel. Take a first sheet and fold it in half. Using Epicure Basting Brush spread Spinach Dip and butter mix in the center. Brush perimeter with melted butter.

Place chicken breast, topped with spinach leaves, roasted tomatoes and feta at the bottom of your sheet.

Fold phyllo dough over and seal the edges. Repeat with remaining phyllo dough and ingredients until you have 4 filled pockets.

Place them on Epicure’s Sheet Pan lined with Epicure Bake and Roll.

Bake in a 350 F pre-heated oven for 25-30 minutes or until done.

Serve with your favourite salad.