Here is my recipe for Spanikopita. Delicious stuff and it freezes beautifully. I always try and have some in the freezer for unexpected company or a treat for the two of us. Just keep the sheets covered and you'll be fine. If it tears a bit don't worry. There are lots of folds to hide it. Sharon's Spanikopita recipe 16 Oz Phyllo Dough Thawed in the fridge For 24 Hours 10 Oz Frozen Spinach Thawed and of all liquid Drained 3/4 Lb Feta Cheese 1/2 Lb Cottage Cheese - About 1 Cup Pressed And Drained 1/4 lb Cream Cheese Softened 3 Eggs 1/4 Cup Fresh Dill Chopped Fine Salt Pepper Nutmeg 3/4 Cup Butter Melted In large bowl combine all ingredients except phylo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom,fold the bottom piece up over the filling and then fold up into~triangles. Fold like you fold a flag, to the left, up , to the right ,up etc. These can be made ahead and frozen for up to three months. When ready to cook: Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm I made these for a Chinese Cook Up last winter, they are very good . They Lose some of their crispiness but still taste great when reheated. Spring Rolls - Rachel Ray Via Woodie 1 Tbl vegetable oil or olive oil 1/2 red bell pepper chopped fine 2 stalks celery from the heart chopped fine 6 water chestnuts chopped fine 1/2 small onion chopped fine 1/4 Cup fresh bean sprouts a handful chopped 2 (6-ounce) cans lump crab meat drained flaked - or - 12 Oz Cooked chicken 2 Tbl dark soy such as Tamari 1/2 Tspdried thyme leaves eyeball it 4 (13 by 17-inch) sheets defrosted phyllo dough 3 Tbl melted butter Preheat oven to 400 degrees F. Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl.Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet. Repeat with the remaining sheets of phyllo dough. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over.

If he does show up as an egg allergy double check if that's chicken only...I know more kids/people that have the "allergy" that can eat duck eggs or other fowl eggs just fine. Or limited..like 2-3 a week versus every day. Eggs are such a wonderful "protein & nutrients" of food..especially yard raised birds. ;) Get a few popsicle molds and make up those smoothies. The one my boys make is super simple. I pre freeze a chunked banana and a handful of organic or garden strawberries in baggies. They plunk that in the blender, blop in yogurt either plain or vanilla. If using plain they add a "pour" or squeeze of honey or agave. Then top it off with milk to the consistency they like. Some of the baggies have some blueberries in them too. They don't like peach or nectarine in them, but I do. They love raspberries or other "seedy" berries..but I don't. We don't put veg in them...but we didn't start this when they were babies. Oh and I really love Odwalla's Super Food Juice...it would be a great thing to use as the "liquid" too or freeze it in ice cubes and use it to "freeze" up milk and yogurt. And then there is the "pizza rolls" I make.. They LOVE them. I make Lou's Pizza Dough but... I've changed it up a bit. 1 c warm water 1 spoon of honey 2 1/4 t yeast pinch of Real Salt 1 T of EVOO 3 c flour I use 2 cup Organic AP and 1 c Organic WW Proof yeast in honey and water. Add in salt and oil..then stir in flour. knead until dough is smooth.. Let set while I get things together. My boys like it with homemade pizza sauce..simple as a can of tomato sauce, fresh minced garlic, fresh cracked pepper and a sprinkle of italian seasoning. Simmered for about 10 minutes to "Plump" the italian seasoning. Then nitrate free pepperoni or sausage and cheese. Usually a combo of mozz and cheddar..but really whatever might be in the fridge. Spread out dough like for a cinnamon roll in a rectangle..smear on pizza sauce, place on filling..and roll like a cinnamon roll..cut to desired thickness.. Bake in 400F oven until golden. They eat them hot and room temp. They get major oohs and ahhs when they take these in their lunch box or to the pool. I've also done Montery jack and taco "seasoned" meat and leftover broccoli and cheddar. For little fingers I'd divide the dough in half and do them up..makes "smaller" rolls. They freeze fine too. oh and I was looking for something else and the below blog popped up..I will steal a few of these for my "tween and teens" lunch boxes! Here is a link that might be useful: Toddler Tastes Blog

My pastry crust calls for 1/3 cup of butter for every cup of flour.... For a pastry beginner, don't try such a short crust. Try mine... 1/3 cup Crisco or butter, cup into 1 cup flour which has been stirred with 1/2 tsp salt...cut the fat into the flour until like corn meal....toss the mixture with 4 T of ice water...place on a board and knead about 4 times,,,add a bit of flour orw ater if it's not a smooth dough which holds together... Chill about 30 minutes and roll out on a floiured board. And crisco makes a dough that is easier to work with than butter does. you can double or triple this recipe and it works fine. There is another pastry recipe that I don't have but I'll bet someone does, where you mix boiling water and some flour then add the rest of the flour. The crust isn't as flaky but it's easy to work. Linda C

Here are two of my favourites and one from Alexa that I am making tomorrow except using crab instead of lobster. These are a bit of work but are wonderful and freeze beautifully. Spanikopita 16 Oz Phyllo Dough Thawed in the fridge For 24 Hours 10 Oz Frozen Spinach Thawed and of all liquid Drained 3/4 Lb Feta Cheese 1/2 Lb Cottage Cheese - About 1 Cup Pressed And Drained 1/4 lb Cream Cheese Softened 3 Eggs 1/4 Cup Fresh Dill Chopped Fine Salt Pepper Nutmeg 3/4 Cup Butter Melted In large bowl combine all ingredients except phylo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right ,up etc. These can be made ahead and frozen for up to three months. Lay them flat on a cookie sheet and then transfer to freezer bags or container. Freeze uncooked and cook from frozen When ready to cook:~Place on a baking sheet and bake at 350 for 20 minutes or until golden.Serve warm~ Don't let the name fool you this makes a very attractive appetizer , is drop dead easy and is always a huge hit. Stacked Pizza 7 sheets phyllo pastry 1/2 Cup butter melted 7 Tbl freshly grated parmesan 1 1/2 Cup grated mozzarella 1 sweet onion sliced thinly And Separated Into Rings 5-6 roma tomatoes sliced 1 Tsp oregano salt and pepper to taste ( I don't use any I find the parm salty enough and I forget about the pepper!!!) fresh herbs sprigs thyme oregano or rosemary Preheat oven to 375. Follow package instructions to thaw phyllo. Place 1 sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 TBSP of the parmesan cheese. Repeat until all layers are used. Press down firmly so layers stick together. Sprinkle top sheet with mozzarella. Place onions on top then place tomatoes on top. Season with oregano. Bake for 20-25 minutes until edges are golden, and the bottom is cooked. Decorate with fresh herbs and cut into squares (squares can be cut in half to make two bite triangles) Notes: I slice the onions and then cut the circles in half to arrange on top. I also try and line the tomatoes up in a diagonal pattern, I don't place them randomly, and then when I cut it I cut the squares so each piece has 1 roma slice. I also don't measure anything anymore I just sprinkle the cheese. I use rosemary but I cut the leaves off the stems. I've often cooked it with the rosemary on it. I also line my baking sheet with parchment paper. Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped cup white wine or vodka 1 ½ tbsp all purpose flour ¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would SharonÂs Spanikopita. If you need those directions, I can copy them over.