Cook: 25 minutes
4 chicken breasts (with skin)
600g fresh spinach
200g feta cheese
6 cloves of garlic
50ml olive oil
½ package of strudel or filo pastry
Salt the chicken and set to one side. Bake the strudel pastry in a 180°C oven until golden brown. Thoroughly wash, drain and dry the spinach. Slice the garlic and sauté in olive oil, then add the spinach and cook until all the liquid has evaporated. Season with salt and pepper and crumble in the feta cheese. Fry the chicken breasts skin side down in olive oil and then roast for a further ten minutes in a pre-heated oven at 180°C.
Before serving, layer the strudel sheets together with the spinach. Serve with the sliced chicken.