Julia Altshuler wrote:

I do make a nice spanakopita and did then. I'm not sure I do anything
spectacular with it, but it always seems to be appreciated when I bring
it to potlucks. So there's my specialty: spanakopita.

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Hmmm... How about your recipe? I've been having fun trying some
Greek recipes and would like yours for spanakopita.

I'm afraid that as a newbie cook I don't really have a signature dish
yet. I think the closest thing would be my dijon chicken since I've
made it twice and it came out pretty good both times. I used either
thin slices or beaten flat boneless skinless chicken breasts dipped
first in a batter with a ratio of one teaspoon dijon mustard to one
egg and then dipped in half corn meal, half whole wheat. Salt and
pepper a bunch. Roast at 400 degrees for maybe 5 minutes per side.
Serve with shredded Parmesan (preferably real and not the stuff out
of the can. It DOES make a difference.) and maybe some fresh
parsley. Wash down with cold beer.

Thanks, Michael