8 boneless breasts, pounded flat
1 c. white wine
1/2 c. olive oil
Oregano and pepper to taste
16 phyllo sheets
1/2 lb. melted butter
1 egg for glaze (optional)

FILLING:

1 lb. Feta cheese, crumbled
1 egg, beaten
1/4 c. chopped scallions
3 tbsp. vegetable oil

Marinate chicken breasts in a mixture of the wine, olive oil and spices; refrigerate overnight. Saute the scallions in the vegetable oil; allow to cool, add the egg and cheese and mix well. Place 2 heaping tablespoons of mixture on each chicken breast and roll up. Refrigerate 2 hours or more so the filling will become firm and they will be easier to handle. For each filled chicken breast, brush 2 phyllo sheets with butter. Fold the bottom (shorter length) of phyllo about 2 inches up and put one rolled chicken breast on top of this 2 inch fold. Then fold both sides inward, overlapping on top of the chicken and roll up. Butter the tops and brush with beaten egg if desired. Bake at 350 degrees for 1 hour. Serves 8.