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1
Sautee cubed chicken and 2 cubed red potatoes in white wine, basil, minced garlic, sea salt, and 1/2 sliced lemon until all liquid is gone
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2
Set aside in refrigerator
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3
Hard boil 4 eggs
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4
Seperate hard boiled yolks from whites
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5
Cube whites, set aside
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6
In a medium bowl, mix mustard and barbeque sauce with hard boiled yolks thoroughly
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7
Set aside
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8
Mash remaining 3 red potatoes with milk and butter, set aside
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9
With remaining egg, brush every 3 sheets of filo for 9 sheets with egg yolk
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10
Cut group of 9 sheets into three equal parts
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11
Drop tablespoon of mashed potato onto filo
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12
Fold closed
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13
Coat with egg white
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14
Do this until all filo is gone
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15
Set potato filled filo onto cookie sheet
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16
Bake at 350 degrees Fahrenheit for 10 minutes
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17
Clean and cut spinach into bite size pieces
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18
Set spinach onto plate or bowl
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19
Remove lemons from potatoes and chicken, replace with fresh sliced lemon
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20
Sprinkle chicken and potato mixture over spinach
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21
Sprinkle apricots, cashews, and cubed hard boiled egg whites over spinach
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22
Set potato filo pillows on top of salad or on side of bowl or plate
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23
Pipe hard boiled egg yolk mixture on side of bowl or plate, using it to eat with filo pillows or with salad
