*  Exported from  MasterCook II  *
                        Zeus’s Sunday Chicken Dinner
 Recipe By     : Palm Beach Post
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Greek                            Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Sheets Frozen Filo Dough
      1/2  Lb            Fresh Spinach -- stems removed
    2                    Eggs
    2                    Chicken Breasts -- boneless
    1      Tbsp          Ouzo (Optional)
    1                    Celery Rib & Leaves -- chopped
    3                    Green Onions -- chopped
    1      Tbsp          Fresh Mint -- chopped
      1/2  tsp           Dried Basil -- crushed
      1/2  tsp           Dried Marjoram -- crushed
      1/2  tsp           Dried Tarragon -- crushed
      1/2  tsp           Black Pepper
      1/2  lb            Feta Cheese -- crumbled
      1/4  C             Kasseri Cheese -- grated
      1/4  C             Olive Oil
 Thaw filo dough according to manufacturers instructions.  In some cases,
 this may be overnight.  Preheat oven to 350 F.   Brush bottom and sides of
 deep 10-inch pie dish with some of olive oil.  Rince spinach well and place
 in micro. proof bowl.  Mirco on Hi 1 to 2 min., stirring once, until wilted
 and cooked thru.  (Or, cook spinach in dry skillet until wilted.)  When cool
 enough to handle, squeeze the moisture from spinach. Chop spinach into fine
 pcs.  Place in med. mixing bowl. Separate 1 egg into 2 small bowls.  Break
 remaining egg into bowl with the egg white and beat lightly.  Set both bowls
 Dice chicken breasts and place in bowl with spinach.  Pour in ouzo.
 Add celery, green onions, mint, basil, marjoram, tarragon, pepper, feta and
 kasseri.  Pour in beaten egg mixture and mix throughly.
 Place filo on clean counter and keep covered with plastic wrap or damp
 towell.  Brush sheet with olive oil before placing it in pie dish.  Start by
 placing 1st sheet of filo half of it in the dish and half extending beyond
 the edge. Place second sheet on top, this time extending over edge in the
 opposite direction.  Place 2 more sheets in a strip at right angles to 1st
 two, forming a cross.  Repeat process with remaining 4 sheets.
 Spread the chicken mixture evenly into the pan.  Fold overhanging layer of
 filo up and across chicken, sheet by sheet, brushing with olive oil after
 each sheet is in place.  Finish smoothing out top with a final brushing of
 olive oil.  Beat egg yolk lightly, brush top with beaten yolk.
 Pierce top in several places with fork to allow steam to escape.
 Bake 50 min., until crust is crisp and golden.  Let cool on rack 10 min.
 before cutting.
 Serve hot or at room temp.
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