Spinach & Cheese Stuffed Chicken in Phyllo
8 skinless boneless chicken breast halves
4 cups chopped fresh spinach
1 cup chopped onion
1 cup white wine
2 tablespoon olive oil or cooking oil
4 oz cream cheese, cubed and softened
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/2 cup shredded Cheddar cheese
1 egg yolk, beaten
1 tablespoon flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
16 sheets phyllo dough
2/3cup butter, melted
Place each chicken breast half between two sheets of heavy plastic wrap.Pound with the flat side of a meat mallet until 1/8" thick. Marinate chicken in wine for 2 hours. Dry and season with salt and pepper. Set aside.
In a large skillet, cook spinach and onion in hot oil until onion is tender. Remove from heat. Stir in cream cheese until blended. Stir in remaining cheese, egg yolk, flour, nutmeg and cumin. Place about 1/4 cup of the spinach mixture on each chicken breast half. Roll up jelly-roll style. Not necessary to seal ends. Place one sheet of phyllo on work surface. Keep rest of sheets covered with a damp towel. Brush with some of the melted butter. Place another phyllo sheet on top of the first. Brush with butter. Place one chicken roll near the short side of the phyllo. Roll chicken and phyllo over once to cover chicken. Fold in long sides, continue rolling from short side. Place in a shallow baking pan. Repeat with rest of chicken, phyllo and butter. Brush with butter.
Bake, uncovered in a 350 F. oven for 30-35 minutes or until chicken is no longer pink.