Chicken Newsham With Tzatziki Sauce

Instructions

1. 1

   Rinse chicken and pat dry. With a meat mallet or the side of a heavy cleaver, pound chicken to the thickness of two stacked nickels.

2. 2

   Combine the flour, salt, pepper, and dill. Sprinkle (do not dredge) the chicken with the mixture.

3. 3

   Heat the olive oil until it shimmers in a skillet over medium-high heat. Sear the chicken until it lightly browns on both sides. Remove and keep warm.

4. 4

   Add 1/4 cup of water to the pan and bring to a boil. Whisk the bottom of the pan to dissolve the olive oil and little bits of browned chicken that may have stuck. Lower the heat to medium-low. Add the spinach, still dripping its wash water, and the garlic. Cook until the spinach softens, stirring carefully (avoid breaking the leaves). After cooking, drain the spinach well.

5. 5

   Coat the inside of a glass baking dish or casserole (about 9 x 5 x 2 inches) with olive oil. Place the thinnest chicken slices on the bottom. Top with slices of the cheese, then the spinach. Sprinkle a little of the lemon juice over this, then create another layer in the same way. Top that with the remaining lemon juice, and then with the phyllo pastry.

6. 6

   Put the baking dish into the 350-degree oven for 25 minutes, or until a knife poked into the center shows that the inside is hot. The pastry should also be browned by this time.

7. 7

   Allow to cool for five minutes. With a sharp knife, cut into squares or rectangles. The best utensil for extracting the first cube is a cake-frosting knife. Serve with two tablespoons of tzatziki sauce.