Recipe(tried): Lemon Rosemary Roast Chicken with Potatoes and Carolyn's Spinach and Feta Phyllo Pie

Hello Everyone!

Another beautiful, breezy, sunny and clear day in Central Florida! And I was a bad girl, I played hooky from housework all day long! Yes, I did...I woke up, looked outside and decided it was much to pretty to stay inside (I'll have to do my work tomorrow), so after picking up Mama at her place, we went out for lunch and then enjoyed a much anticipated pedicure. What a treat!!

I believe I have posted some other recipes from the COoking Light, May 2006 issue. This issue is full of yummy recipes...here's another one that I think is good and we will be enjoying it tonight along with Carolyn's Spinach Feta Pie. That's a good pie and it will be even better tomorrow.

Happy Thursday! Gina

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LEMON-ROSEMARY ROAST CHICKEN WITH POTATOES
Source: Cooking Light, May 2006
Servings: 4

A green salad is all you'll need to round out the meal. Garnish with rosemary sprigs.

1 (3 3/4-pound) whole roasting chicken
2 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary
1 teaspoon grated lemon rind
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves, minced
Cooking spray
3 baking potatoes, peeled and cut into 1 1/2-inch pieces (about 2 pounds)
4 lemon wedges

Preheat oven to 375 degrees F.

Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine 1 tablespoon oil, rosemary, rind, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan.

Toss potatoes with the remaining 1 tablespoon oil. Arrange potato mixture evenly around chicken.

Bake at 375 degrees F for 40 minutes.

Increase oven temperature to 450 degrees F, and bake an additional 20 minutes or until a thermometer inserted in meaty part of thigh registers 170 degrees F. Remove chicken from pan; let stand 15 minutes.

Sprinkle the potatoes with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Remove skin from chicken; discard. Carve chicken, and serve with potatoes and lemon wedges.

Wine note: Roast chicken is very versatile with wine, and so are the seasonings used here. In the winter, serve this dish with an earthy red wine like pinot noir. But now, with summer approaching, pour a Beaujolais, an exuberantly fruity red best served slightly chilled.

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SPINACH AND FETA PHYLLO PIE
Source: Carolyn, Vancouver

This is a fun and quick way of making Spanikopeta and Carolyn hits it right on the button with the nice balance of seasonings. This is a very tasty pie!!

FOR THE FILLING:
1 tsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced
10 oz spinach cooked,(thawed if from frozen) drained, chopped, and squeezed dry
1 tsp mixed Italian herbs
1 cup crumbled feta cheese
1/2 cup cottage cheese
1/3 chopped fresh baby dill
3 chopped green onions
1/4 cup sliced black olives
2 tbsp dry seasoned bread crumbs
1 egg
TO ASSEMBLE:
10 sheets phyllo pastry (take out of the freezer the day before to defrost, return remainder back in the freezer for next time...)
1/3 cup total, part butter or margarine/part vegetable oil (for brushing the phyllo dough)

Preheat oven to 375 degrees F.

TO MAKE THE FILLING:
Soften onions in oil (I used the microwave (high) for two minutes, stir, one more minute)and a big bowl that will accommodate the whole filling mixture).

Add garlic, spinach, seasoning (including salt and pepper if you wish) and cook for one more minute on high.

Stir in remaining filling ingredients.

TO ASSEMBLE:
Layer 2 sheets of phyllo in pie plate, leaving edges just hanging over the rim of the pie plate. Brush with butter/oil mixture. Do this twice more, brushing with oil every two sheets, for a total of 6 sheets into the bottom of the pie plate.

Pour 1/2 the filling in to the pie plate.

Layer the remaining four sheets of phyllo over top of the first layer of filling, brushing with butter/oil every two sheets, leaving overhang, as above.

Add the remaining filling.

Bring all the overhanging phyllo up over the top of the the whole dang thing, brushing remaining butter, oil mixture into the nooks and crannies, as you see fit, and brush what's left over the top. The phyllo will pretty much cover over the second layer of filling...don't worry, it's gonna be alright after it cooks, it will brown up nicely and look real purty!

Bake for 20 or 30 minutes until phyllo is golden.