6 skinless, boneless Chicken Breast halves
1 package (or 1 bunch) Spinach
1 chopped Onion
1 chopped Leek
1 clove minced Garlic
Salt And Pepper to taste
Oil for sautéing
6 sheets Filo Dough, cut in half
Oil for brushing
Preheat oven to 375o
Sauté onion and garlic for 2 - 3 minutes over med. high heat. Add spinach and sauté just until wilted. Make a "pocket" in each of the breasts and
stuff with some of the spinach mixture. Sauté each of the breasts in some oil, turning once, just until they are golden on each side (they will still be raw in the center) Remove from pan. Take 2 half
sheets of filo (one on top of the other) and brush with oil. Place 1 breast at 1 end and roll up "eggroll" style. Make sure that your filo is wider than your chicken. When rolled, brush each bundle with
** Can be made ahead to this point in the morning and refrigerated to continue at dinnertime, just brush with oil again before baking.
Lay the filo bundles on a "Pam'ed" baking sheet and
bake for 20 - 25 minutes. Bundles should be golden brown.