Inspired by Spanakopita – that wonderful Greek specialty made of layers of filo pastry, spinach and Feta cheese. So, onion, garlic, spinach and Feta to which I added some poached chicken (I poached the chicken in chicken broth). Start by poaching the chicken which takes between 20 – 30 minutes at 350 degrees F so that it will be ready to be mixed in with the spinach mixture which takes about 10 minutes to make. Having recently learned that spinach is one of the vegetables that has high pesticide residues even after washing, I always buy organic spinach. This is a health and light dish.
1 chicken breast – poached, then cut into small pieces
1 tbsp. olive oil seasoned with salt and freshly ground pepper
1 small onion – finely chopped
1 large clove of garlic – grated
10 oz. baby spinach – chopped
2 tbsp. chicken broth
2 oz. feta cheese – cut into small pieces
Pour oil into a frying pan and, when hot, add the onion and let soften but not brown. When soft, add the garlic and cook for a few minutes. Tip in the chopped spinach, pour the broth over and cover with a lid.
Cook until spinach is nice and wilted and there is only a little juice then add the feta and chicken. Cook for a few more minutes, then serve
