Spanakopita, Sorta AND Greek Grilled Chicken and Salad with Warm Pita Bread for Wrapping

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Spanakopita:
  • 1 1/2 tsp olive oil
  • 1 small onion, finely chopped
  • 10 oz package frozen, chopped spinach, squeezed dry
  • salt and pepper
  • 1/4 tsp nutmeg
  • 4 oz feta, crumbled
  • 1 egg, beaten
  • 3 tbsp sour cream
  • 4 sheets, defrosted phyllo dough
  • 3 tbsp melted butter
  • Wrap:
  • 1 1/2 lbs chicken tenders
  • salt and pepper
  • 8 pita breads
  • zest and juice of 1 lemon
  • 3 tbsp red wine vinegar
  • 1/2 cup olive oil
  • 2 tbsp fresh oregano, chopped
  • 3 garlic cloves, chopped
  • 2 Romaine, chopped
  • 8 oz feta, crumbled
  • 2 vine-ripe tomatoes, diced
  • 1/3 cucumbers, diced
  • 1/2 red onion, chopped
  • 1/2 cup parsley, chopped

Directions

  1. Spanakopita:

  2. Preheat oven to 400 with rack in center position.

  3. Preheat a small pan over medium. Add oil and onion and saute 5 minutes. Remove onion to a bowl. Add spinach to onion and season with salt, pepper, and nutmeg. Add feta and combine with spinach. Add beaten egg and sour cream and combine well with cheese, spinach and onion.

  4. On a large work surface, lay out one sheet of phyllo. Paint half of sheet with a little melted butter. Fold sheet in half to make a square. Pile up to 1/4 of spinach mixture into a log shape working 2 inches from bottom and each side of pastry. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of dough sheet. Each filled pastry will resemble an egg roll. Paint the seam and ends with butter and set seam side down on a cookie sheet. Repeat. Bake 15 minutes or until golden brown.

  5. Wrap:

  6. Preheat grill pan over high. Season chicken with salt and pepper.

  7. Preheat oven to moderate heat. Wrap pitas in foil and place in warm oven until dinner is served.

  8. Combine lemon zest and juice with vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again. Pour half the dressing over chicken and turn to coat.

  9. Combine veggies in a mixing bowl and toss with remaining dressing. Season with salt and pepper.

  10. Grill tenders, 4-5 minutes on each side. Remove pitas.

  11. To serve, pile chicken and veggies onto a pita and wrap up.

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