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I decided to combine a favorite snack with dinner due to the fact I had a roasted Costco chicken and fresh spinach. Seeing as I already had filo dough in the refrigerator as well as the feta cheese this prompted the idea of a chicken themed Spanakopita.

• 1/3 cup olive oil
• 1 onion, chopped fine
• 1/4 cup finely chopped walnuts
• 1 pound spinach, washed and drained, stems removed
• 1 cup cooked rice or barley
• Salt and freshly ground black pepper
• 1/2 pound feta cheese, crumbled
• 1 tsp dill
• 1 to 2 eggs, lightly beaten
• 2 cups roasted chicken, cut into bite size pieces
• 1 stick unsalted butter, melted
• 1/8 cup sesame seeds
• 1 pound filo dough pastry sheets

Preheat the oven to 350˚ F. Brush a baking sheet with some of the melted butter.

Saute onion in olive oil. Add rice or barley, walnuts, dill and salt and pepper. Roughly chop the spinach and add the spinach to the pan, saute until spinach wilts, tossing with tongs, about 2 minutes. Remove from heat and let the mixture cool.

Stir in the feta and as much beaten egg to moisten the cooled spinach mixture. Next add the chicken and stir to incorporate completely.

Unroll the filo dough on a flat surface and keep it covered with a damp towel so it doesn’t dry out and become brittle. Place a small spoonful of spinach/chicken filling 1 inch from the end of 4 sheets of pastry. Fold the end over the filling, fold over the edges and roll up. Place seem side down on baking sheet. Brush each roll with melted butter. Sprinkle each roll with sesame seeds. This makes 6 rolls. Bake these for 25 minutes.

Tags: chicken, feta cheese, filo dough, spinach
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This is one to plan ahead and prepare the night before, it is worth the extra effort. This is extremely filling and can easily feed six people. The egg soaked sourdough bread adds such a nice tangy flavor to the rich Gouda cheese and spinach. For those who don’t know what a strata is in cooking, here is a quick explanation. It is made with layers of different ingredients placed over a base of day old bread and freshly grated cheese, covered with a mixture of eggs and milk, and then baked.

• 4 Italian hot sausages, removed from casings
• 4 tbsp butter
• 6-8 slices of sourdough bread
• 1 10oz. can of spinach or fresh frozen, thawed and drained
• 1/2 lb freshly grated Gouda cheese
• 6 large eggs
• 1 1/2 cups of milk
• 1/4 tsp salt
• ground pepper to taste
• 1/4 tsp ground nutmeg (optional)

Preheat the oven to 350˚. In a skillet brown sausage and break up any lumps, drain and set aside. Grease a 8″x8″ baking dish with some butter and with the remaining spread it over the bread slices. Place 3 slices butter side up, squeeze to fit. Layer half the spinach, then cheese, then sausage over bread. Place remaining bread slices on top, butter side down this time and top with the remaining spinach, cheese and sausage.

In a mixing bowl whisk the eggs, milk, and spices until blended. Pour this mixture over the layered strata pan slowly to absorb completely. Cover this with foil and place in the refrigerator overnight.

Bake the strata uncovered for 1 hour or until it has risen and is a golden brown.
Let cool enough to slice and enjoy.

Tags: Gouda, sausage, spinach, strata
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