(WJBK) -- Get this recipe courtesy of the Mitt Restaurant, Bar & Pizzeria, now open in Mt. Clemens. Learn more about The Mitt at themittrestaurant.com.
Ingredients: 2 cups celery, diced small 2 cups onions, diced small 2 cups carrots, diced small 2 cloves garlic 3 pounds chicken breasts (48 ounces) 4 cups fresh baby spinach, chopped 1 teaspoon oregano 1 teaspoon thyme 4 Tablespoons parsley 4 cups chicken stock 8 Tablespoons flour 1 cup heavy whipping cream Salt and pepper to taste 4 Tablespoons Butter
Method: 1. In saute pan heat ¼ cup olive oil over medium high heat. Saute celery, onions and carrots. Add garlic and saute until all ingredients are tender. 2. Add chicken. Sautee until chicken is ¾ done. Add flour, oregano, thyme, and parsley. Sautee another 4 to 5 minutes. 3. Add chicken stock and salt and pepper. check consistency. add heavy whipping cream. finish with spinach. bring to boil. reduce to simmer for 15 to 20 minutes. 4. Remove from stove and chill. 5. Melt Butter and lightly brush on each layer of room temperature phillo dough and stack until you have 5 layers. Place 6 ounces of mixture on bottom center of phillo square. Fold over bottom center and then fold sides in (burrito fold.) Roll one more time into square. 6. Brush a little butter on top and bake for 15 to 20 minutes at 350 degrees or to an internal temperature 180 degrees.
*This is restaurant sized recipe. For family of four reduce all ingredients to 25% of their original measurements.