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Simple and elegant! This was fun to make. Thanks for the straight forward directions. It was the first time I've really used phyllo and you made it so easy for me. It was great to be able to use fresh herbs from my garden for this. The seasonings were just right. I used good Greek feta and although it is much less salty than our Canadian feta I did not add any salt as per your recipe. As I said, the seasonings were perfect! I found the bottoms to be a bit soggy. Perhaps if I put the bundles on a rack I might avoid this. It did not effct the taste or the presentation one bit. This is a keeper Irmgard, yummy!

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AnnieCan July 16, 2006

I did add salt, pepper and some paprika to the chicken... (I just can't do without my salt!)Otherwise, it's a tasty and visually appealing dish...I shall be making again! :) Thank you Irmgard.

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~Savannah~ March 24, 2006

This was very well received at my dinner party. It looked nice and tasted great. It does take really take 1 hour and 15 minutes to make, and it does make the perfect amount of filling. I tried to make a little extra, but the extra was leftover. I did have a problem with cutting open the chicken breasts. Most were too thin to split. I simply put some filling on the breast and folded it in half. This worked okay for some of them, though with others the filling oozed out and the phyllo dough broke open. Thankfully I’d made extra.

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ShaGun October 02, 2005

This is a very simple, yet impressive dish. I used 1 egg white instead of 2 egg yolks and used a flavored (basil & tomato) feta. Thanks for the recipe!

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Claire #3 May 22, 2005

This was a very tasty dish I loved the way the fresh mint went so well and complimented the feta cheese. When I made it my husband asked what the special occassion was with a look of panic on his face. Thank you for a lovely and elegant, easy recipe.

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Wenstar October 10, 2004
Greek Phyllo-Wrapped Chicken