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.

Step 2: Chicken Bones

½ pound chicken tenders
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.

Step 3: Green Guts

1 tablespoons olive oil
1 small onion
2 large cloves garlic
9 ounces baby spinach leaves
4 ounces feta cheese

1. Heat the oil in a large skillet. Mince the onion and garlic.
2. Roughly chop the spinach.
3. Sauté the onion and garlic until translucent, about 4-5 minutes on medium heat.
4. Add the spinach and cook until wilted, about 2 minutes.
5. Turn off the heat and allow to cool slightly.
6. Crumble the cheese.
7. Stir the cheese into the spinach.

Step 4: Assembling the Mummy

Chicken Bones
Green Guts
1 large olive cut in half
1 large cherry tomato
½ package phyllo dough, thawed in the refrigerator overnight
1/3 cup olive oil
1 tablespoon ketchup

Legs and Arms:
1. Lay a sheet of phyllo dough on a cutting board and brush with olive oil.
2. Add another sheet of phyllo on top and brush with oil.
3. Add the third sheet of phyllo and brush with oil.
4. On the long lower side of the dough lay down a line of green guts, chicken bones (may have to cut the larger pieces in half lengthwise) and another layer of green guts on top.
5. Roll the dough into a cylinder. Cut in half. These are the legs. Place on an oiled baking sheet.
6. Repeat with another 3 sheets of phyllo and fillings to create the arms. Reserve.

Torso and Head
1. Lay a sheet of phyllo dough on a cutting board and brush with olive oil.
2. Add another sheet of phyllo on top and brush with oil.
3. Add the third sheet of phyllo and brush with oil.
4. On the right short side of the dough lay down a line of green guts, largest pieces of chicken bones, and another layer of green guts.
5. Roll up the dough into a cylinder.
6. Place on the baking sheet in the center above the legs. Pinch in the neck about 2-inches from the top, forming the head.
7. Lay the arms in position.
8. Cut a cross in the dough to position the olive for one of the eyes, and the tomato for the heart.

Wrapping
1. Lay a sheet of phyllo dough on a cutting board and brush with olive oil.
2. Add another sheet of phyllo on top and brush with oil.
3. Add the third sheet of phyllo and brush with oil.
4. Cut into ½-inch strips the long way.
5. Wrap and paste onto the mummy breaking the strip of dough as necessary. Work with it much as you would paper mache, building up areas that need it, concealing the tomato heart and wrapping around the olive eye. Brush any dry areas with more oil. Make a second sheet of strips, and continue until the mummy is fully covered.

Step 5: RIP

With the final two sheets of phyllo dough I brushed them with oil as before and folded into a tombstone about 4 x 5-inches and placed on the baking sheet next to the mummy.

Step 6: Bake and Serve

1. Preheat the oven to 375 degrees F.
2. Bake for 40-45 minutes, until golden brown.
3. Place a tablespoon of ketchup in a zip-lock bag. Snip off the tip and write RIP at the top of the tombstone.
4. Serve the mummy on a bed of spinach leaves with the tombstone near his head.
5. Stab into the heart to reveal the possibilities and carve a leg or arm for your fellow grave diggers!