Chicken Spanakopita

Spanakopita may well be one of the finest foods on this earth. The flaky, crispy phyllo and tangy feta combined with tender spinach and a moist cheese filing make it like no other food. I'm not sure where I got the idea to add chicken, but I did and it turned out really well. There is a single top crust to this as I was afraid the added chicken may make a bottom crust too moist and spoil the whole dish. I might do it again and try the bottom crust, but either way, this was very good indeed.

I used a variation of Helene Bozakis' recipe that my mom uses, subbing scallions for the onion, ricotta for cottage cheese, half the spinach and eggs, and I'm starting to think her recipe is foolproof, because it was just as delicious as always.



Chicken Spanakopita
Serves 8
Printable Recipe

Half of a 12oz box of phyllo sheets
1 stick butter-melted

1 lb frozen chopped spinach thawed and squeezed until dry
1 bunch scallions thinly sliced white and green parts
3T olive oil

8 chicken breast filets cooked lightly on both sides
1 c. feta cheese - crumbled
1 lb. ricotta cheese
1/4 c. grated Parmesan
2 T chopped fresh dill
3 eggs slightly beaten
1/4 t. nutmeg
salt and pepper to taste

Lay cooked chicken breast filets on the bottom of a lightly greases 9x13 baking pan.
Cook scallions in oil until fragrant - about 2 minutes and add spinach. Stir and cook for 2 minutes longer or until no liquid is visible.
Combine ricotta, Parmesan and feta with eggs and blend well. Add dill, nutmeg and salt and pepper - mix.
Blend spinach and cheeses together until well combined - spoon over chicken breasts in pan.
Brush each sheet of phyllo with butter and layer on top of chicken and spinach until all phyllo sheets are used up. Brush top layer with butter and tuck ends into the side of the pan.
Bake at 350F for 45 minutes until golden and crisp.
Let stand 10-15 min. before cutting. Good served hot or cold.

On Your Mark!

Tomorrow is Ready Set Cook! day and here's the scoop:

1) 3 ingredients will be posted tomorrow morning-they are predetermined
by someone other than myself.

2) Single dish with sauce or single dish and side are acceptable.
Any other ingredients are fine but the 3 listed MUST be in the dish and must be
prominent.

3) Post your ideas in the comments section and email actual recipes or VERY detailed
instructions for your dish to me at irishones7 at juno dot com.

4) I will post the recipes (or instructions) on Wednesday along with your blogger
URL.

If you don't have a blog-that's OK too-just please give me a name to go with your
recipes so I can credit you properly.

That's it! It should be fun, which is the whole purpose. If it all goes well, we may get
into actual contests at a later date, which would be even more fun!

****************************

This meme was sent to me by Paula.

5 "weird" things about me;

1) I love ROUND things. I don't know why but I do. It's a very comforting shape to me and
my oldest daughter ribs me constantly about that being the reason I was pregnant 6 times.

2) I can hold and write with a pen/pencil 2 different ways. People have commented on it
my whole life. I'm not really sure why anyone finds it odd but they do so, I thought
I would mention it.

3) I hate shoes, I hate socks, I would go barefoot for life if I could.

4) I do not get postpartum depression, I get postpartum fear of heights. Odd but true.
I even get scared of being on my porch, which is only 3 feet off the ground.

5) I have a severe fear of metal in water-ie: large metal pipes in water, drain holes, etc.
I have never figured that one out. I even hate large pipes that hold water on land.
My grandfather was Superintendent of the water works in Tipton, Indiana and when he would
take us to the "shop" I could barely breathe because there was a room there that had
nothing but large pipes carrying water to and from the area.

OK, my turn is over and I don't have enough friends to beg to do this so, I won't. I also
noticed that the few friends I do have were already tagged by something similar. I need to
widen my circle.

***************
Recipe for today for no particular reason other than it's GOOD.

Mom gave me this recipe which she got from Helene Bozakis, which just means that it's
as authentic as you can get.

Spanakopita
Makes one 9x13 pan
Printable Recipe

12 oz box of phyllo sheets
2 sticks butter-melted
2 lbs. fresh spinach-washed and trimmed
1 large onion finely chopped
3 T olive oil

1 cup crumbled feta cheese
1-16oz. container cottage cheese
1/4 cup grated Parmesan
2 Tablespoons chopped parsley
2 teaspoons dill
6 eggs slightly beaten
1/4 teaspoon nutmeg
salt and pepper to taste

Brush the pastry sheets with butter and layer 1/2 in a
greased 9x13 pan.
Saute onion in oil until tender. Add spinach and cook
until wilted.
Combine cheeses, herbs, eggs and nutmeg.
Add cheese to spinach and mix-spoon into prepared pan.
Top with remaining pastry sheets and butter the top.
Seal edges and bake at 350F for 45 minutes until golden
and crisp.
Let stand 10-15 min. before cutting. Good served hot
or cold.