Filo dough is of Middle Eastern origin and used to make such classic Greek dishes as spanakopita and baklava. Made of flour and water, it is essentially the same as strudel dough.

1 lb. boneless, skinless chicken breast
2 tbsp. olive oil
1/4 c. butter
1 lg. onion, chopped
1 can (4 oz.) sliced mushrooms, drained
3 tbsp. fresh Italian parsley, chopped
1 1/2 tbsp. finely chopped fresh dill
3 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, cooked and drained
1 1/2 tbsp. all-purpose flour
1/3 c. vermouth
1 c. (8 oz.) Polly-O ricotta cheese
salt and pepper, to taste
1/2 c. melted butter
12 sheets filo dough
bread crumbs or panko

Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness. Heat oil in large skillet over medium heat. Add chicken; cook until brown on both sides. Remove; drain on paper towels and set aside. Wipe out skillet.

Melt 1/4 cup butter in same skillet over medium heat. Add onion; cook and stir until golden. Add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir 2 minutes. Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened. Stir in ricotta, salt and pepper; remove from heat.

Preheat oven to 350°F.

Brush melted butter on 1 filo sheet; sprinkle with bread crumbs. Cover with another sheet; brush with butter. Place chicken breast in center of filo; spoon 1/6 of the spinach mixture on top. Fold filo over chicken, turning ends under. Repeat for each chicken breast. Place in a single layer in greased baking pan. Brush tops with butter.

Bake for 45 minutes or until brown.

Serves 6.