4 whole chicken breast filets (pounded)
1 (10 oz.) pkg. chopped spinach, thawed or cooked & drained
1 c. onion, minced
4 cloves garlic
1 lb. phyllo pastry
4 tbsp. butter
4 tbsp. flour
1/4 c. stock or spinach juice
1/4 c. sour cream
Salt & pepper

Saute onions until limp and glossy in the butter, add minced garlic and the flour until it thickens. Cook on low heat, add the stock or spinach juice and thicken. Stir in sour cream and salt and pepper. Take 3 sets of phyllo dough and butter the top layer. Place one breast piece on top of dough, then spread 3 tablespoons of spinach filling over chicken and lay another breast piece over that. Sprinkle with salt and pepper.

Fold 2 opposite phyllo corners into the center of the chicken, painting all edges with melted butter. Continue folding and wrap chicken and dough into a tight package; paint the outside with butter. Bake in a 375 degree oven for 45 minutes. Serves 4 people.