INGREDIENTS:¼ cup olive oil 1 lb. 14 oz. onions, minced ¼ cup garlic, minced 1 lb. 8 oz. fresh spinach, shredded 7 lb. 8 oz. cooked rice 1 lb. 8 oz. feta cheese, crumbled 1 cup pine nuts, toasted 2 Tbsp. dried oregano leaves 8 lbs. boneless, skinless chicken breasts lemon pepper as needed 24 phyllo dough sheets, cut in ½in. strips 24 grilled mini vegetable kabobs toasted pine nuts as needed for garnishDIRECTIONS:1. Sauté onions and garlic until onion is tender; add spinach and cook until ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.