With Chicken Bones and Green Guts the filling is gushy and yummy and the wrappings are crispy and snappy. A lone eye peeks through and with a stab to the chest a red heart may still be beating…check and see!

Perfect for an appetizer platter for the adult party, or supper for the littles before Trick or Treating.  With some healthy chicken and spinach in their tummies the overload of sugar treats can somewhat be balanced???  It’s an idea, anyway.
It can be made ahead and refrigerated. Heated about 20 minutes at 400 degrees F. the filling is piping hot and the phyllo crispy once again.

Step 1: The Plan

Chicken Bones—Marinate for 20 minutes while making the filling, or marinate in the refrigerator for 3-4 hours. Fry to stiffen and brown before building the body.

Filling—Sauté onions and garlic. Add the spinach and wilt. Cool and add the cheese. May be made a day ahead and refrigerated.

Phyllo dough is easy to work with, but needs to be done quickly, or covered with a damp towel to stay soft. It can dry out and become brittle if left out in the air too long.

Make ahead and refrigerate the un-baked mummy for 2-3 hours, or bake and refrigerate the complete mummy up to a day ahead.
I want to eat the head!! :)
Believe me...it was the highlight....TASTY!!!!
Gross anatomy and edible, awesome!
Thanks! Have a gruesome fantastic Halloween!

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