2 lb. chicken tenders
1 box phyllo dough (in freezer section)
melted butter, to baste phyllo dough
1 bag fresh spinach leaves, washed and stumps removed
1 1/2 cups Feta cheese crumbles
4 tbsp. minced garlic
1/2 cup lemon juice
salt and pepper, to taste

Preheat oven to 375°F. Mix Feta cheese, minced garlic and lemon juice and set aside.

Unroll phyllo dough and baste with butter. Place 2 chicken tenders on 2 full sheets of phyllo, season with salt and pepper. Top with 1 tablespoon cheese mixture and a handful of spinach leaves, torn into smaller pieces if necessary.

Roll phyllo and baste with butter until completely wrapped up and sealed. Place seam side down on greased baking sheet. Repeat for remaining tenders.

Bake pillows at 375°F for 30 minutes or until tops are golden brown and crispy.

Too many tenders? Not feeling phyllo? Place spinach in baking dish, cover with chicken, season and top with cheese mixture. Cover with foil and bake. Remove foil for last 5 to 10 minutes.

Serve over white rice cooked with garlic, butter, parsley and a little lemon juice.

Submitted by: Gina Venti-O'Leary