• 3 whole chicken breasts, split, skinned and boned
• 2 tablespoons vegetable oil
• ¼ cup margarine or butter
• 1 large onion, chopped
• 1 can (4oz) sliced mushrooms, drained
• 2 tablespoons parsley flakes
• 1 ½ tablespoons finely chopped fresh dill
• 1 clove garlic, minced
• 1 package (10oz) frozen chopped spinach, cooked and drained
• 1 ½ tablespoons all-purpose flour
• 1/3 cup vermouth
• 1 cup (8oz) ricotta cheese
• Salt and pepper to taste
• ½ cup melted butter or margarine
• 12 sheets Filo Dough
• Dry Bread Crumbs

Melt ¼ cup butter or margarine in same skillet over medium heat. Add onion. Cook and stir until golden, Add mushrooms, parsley flakes, dill, garlic and spinach. Cook and stir for two minutes. Stir in flour while mixing well. Slowly stir in Vermouth. Cook stirring constantly until thickened. Stir in ricotta, salt and pepper. Remove from heat.

Preheat oven to 350°. Brush melted margarine or butter on 1 filo sheet. Sprinkle with bread crumbs. Cover with another sheet and brush with melted butter or margarine. Place chicken breast in center of filo. Spoon 1/6th of the spinach mixture on top. Fold the filo over the chicken and turn the 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.