Courtesy of PureZing

Serves 8

INGREDIENTS:

2 Tablespoons butter, melted
½ cup pine nuts
2 teaspoons extra virgin olive oil
1 large onion, finely chopped
4 cups chicken, cooked and chopped
¼ cup raisins (plump in bowl of hot water), chopped
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
Sea salt and freshly ground pepper to taste
2 Tablespoons parsley, chopped
16 sheets prepared and defrosted phyllo

DIRECTIONS:

Lightly grease baking sheet with a little melted butter.

Toast pine nuts in small skillet till golden. Remove.

Heat oil in the skillet over medium heat. Add onion and cook till soft. Add chicken, raisins, allspice, cinnamon, salt and pepper. Cook for 3-5 minutes. Remove from the heat and stir in parsley and pine nuts.

Preheat oven to 400 degrees.

Wet a clean dishtowel and ring it out. Place phyllo on plastic wrap and cover with damp towel.
Put one sheet of phyllo on piece of plastic wrap. Brush with butter. Put another piece of phyllo on top of buttered phyllo and brush with butter.

Put ¼ cup of the chicken mixture a little above the bottom edge of the pastry. Fold in the sides of the pastry towards the chicken. Now roll the pastry firmly so that it forms a package. Place this package on the buttered baking sheet.

Repeat until all phyllo and chicken is used.

Bake about 15 minutes until deeply golden.

Serve with a mixture of ¼ cup peeled and chopped cucumber and ½ cup Greek-style yogurt.