Chicken Cordon Bleu!

The extremely long awaited recipe! Unfortunately, my husband is not writing this, so it is not very humorous....

You will need:

• Spinach
• 1-2 cups Chicken
• 1-2 cups Ham
• 1 package Phyllo Dough (Usually found in freezer section, near pies)
  
• 1 package Le Gruyere Cheese (Usually found in specialty cheeses)
  
• Butter or margarine
  

Cut up the chicken and the ham into chunks. An inch cubed is fine for the chicken and an in inch for the ham is fine as well. We used sliced ham, but you can use chunked if you want. Mix those in equal proportions along with the cheese (grated) and spinach (all equal portions) in a bowl.
Make sure the Phyllo Dough has had a chance to thaw out in the fridge (it is generally frozen)

Carefully peel off a sheet and place it on the table (or counter)

Melt some butter in a bowl and you will definitely want a pastry brush for this. We used a large one this round, but a smaller one will do. Gently dip the brush in the butter and lightly coat the phyllo dough.
Scoop some of the filling mixture onto the edge of the dough. Put it on the long side of the dough.
The goal is for the butter on the dough to help the layers of dough stick together. Fold the edges over like shown and butter the new edge as well.
Carefully roll the filled in edge and again fold over the edge. Butter the new edges again. Basically you want the entire little bundle nicely folded into the dough, buttering it as you go.
Meanwhile, if you have help, have them start buttering another sheet of dough.
Because the Phyllo dough is so thin and floury, it doesn't like to stay together. As you fold the corners, you may want to put butter on the thick parts of the dough (as seen above). Remember, the goal is to have as little butter as possible, but still have it stick!

Once you get to the final folds, butter up the sides and the end and fold them over.

Take the completed, 1 layer stuffed dough and start the process again, carefully placing it on the newly buttered sheet (they tend to fall apart =O). This time, start the wrap on the shorter side, so you can get more dough in the middle of the wrap. You can do 2 or 3 sheets per stuffed one. We only did 2 sheets each, but if you have more phyllo dough, 3 is fine as well.
Once you have the 2nd or 3rd layer finished, butter it lightly at the end so it will be "sealed" and then place it in a 13x9 inch pan.
Continue the process until you have the pan full, or you run out of ingredients! Cook at 350F for 20 minutes. Take it out, flip the wraps and cook another 20 minutes.
When you take them out, dip (or drench) them in cheesy alfredo sauce and enjoy!

I hope this wasn't too confusing! Please ask questions if you are confused!