22 February 2016: I have enjoyed the flavors of Greek food for decades and wanted to create a recipe that featured Greek cooking in a new way. This recipe was the result and we were very pleased with the end result. Although there appear to be more ingredients and steps than I usually include in my recipes, this dish is not difficult and can be prepared and served in less than an hour! Best, Donna:
Donna’s Spanakopita Chicken Rolls with Avgolemono Sauce
Ingredients:
For Filling:
2 Tablespoons olive oil
1 large sweet onion, chopped
3-1/2 cups baby spinach leaves
1 cup feta cheese, cubed
1 teaspoon dill weed
1/2 teaspoon nutmeg
Salt and pepper to taste
For Rolls:
1/4 cup lemon juice
1/2 cup cornmeal
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds chicken cutlets, thin (~ 6)
For Sauce:
2 eggs
1 Tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup fresh lemon juice
1 cup chicken broth, heated
Method:
Preheat oven to 375 degrees F. Line a baking sheet with foil and spray with cooking oil. Heat oil in large frying pan and sauté onion in pan until golden. Add spinach and stir until completely cooked down. Add feta and nutmeg, mix all together and remove from heat.
Place the lemon juice in a pie plate. In a separate pie plate, mix together the remaining 4 ingredients. Dip bottom side of each cutlet into lemon juice, then into cornmeal mix. Spoon one sixth of spanakopita filling down center of each cutlet and carefully roll up, placing roll end-sides down tucked under roll. Bake for 25 minutes.
While rolls are baking, make the sauce. Whisk the eggs in a small pan and add cornstarch, salt and pepper, mixing well. Add lemon juice. Slowly add the hot broth to the pan and stir until incorporated. Heat pan on low just until sauce begins to thicken, about 5 minutes being careful not to overcook which will curdle the eggs.
Remove rolls from oven and serve immediately with Avgolemono Sauce.
Serves 6.
Copyright 2016.
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