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.
Step 2: Chicken Bones
½ cup buttermilk
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup all-purpose flour
¼ cup olive oil, or more as needed for frying
1. Whisk together the buttermilk, salt, and pepper.
2. Add the chicken tender, turning to coat. Let marinate on the counter for 30 minutes, or refrigerated up to 4 hours.
3. Lift out a tender with tongs and dredge in the flour.
4. Heat about 1/8-inch olive oil in a large skillet and fry the tenders about 2 minutes on each side, just to brown and stiffen. Do not cook through, as they will bake further in the oven.