½ cup plus 2 tbsp. unsalted butter

1 large onion, chopped

2 Whole chicken breasts skinned and cooked

1 – 6 ounce jar marinated artichoke hearts, chopped

12 oz. Fontina cheese, grated

1 cup grated parmesan cheese

4 green onions chopped

1 ½ tsp. Dried thyme, 1Tbls. chopped parsley

4 eggs, ½ cup heavy cream ¾ teas grated nutmeg

½ tsp. salt, ¼ tsp. pepper ½ pound Phyllo dough

Melt 2 tbsp. butter and sauté onions until soft.  Cool.  Chop cooked chicken into 1 inch cubes.

In a large bowl mix chicken, artichoke hearts, cheeses, green onions, thyme, parsley and onions. In another bowl, beat eggs and cream together.  Add nutmeg, salt, and pepper. Pour egg mixture into the chicken mixture and toss to combine. 

Set aside.

Preheat oven to 350.  Melt ½ cup butter, and brush bottom and side of a 10” bundt or tube pan.  Cut the Phyllo sheets in half.  Line the pan by pressing the filo sheets inside the pan so they drape over the edges.  Each new sheet should overlap the previous one.  Brush melted butter on the sheets.  Circle the pan 2 or 3 times with layers of Phyllo.  Pour chicken mixture into Phyllo-lined pan and bring overlapping sides up over the mixture to cover.  Brush Phyllo with remaining butter.  This dish may be made several hours ahead and refrigerated until ready to bake.  Bake for 1 hour until the Phyllo is crisp and golden.  Cool in the pan for 15 minutes, invert and slice into wedges.  Can be served warm, room temperature or cold.  Serves 8-10