Spinach and Chicken Pie

Spinach and Chicken Pie - A Flavorful Delight

Preparation Time: 30 minutes
Baking Time: 40 minutes
Total: 1 hour and 10 minutes
Number of servings: 4

In a world full of quick and easy recipes, spinach and chicken pie stands out with its deep flavor and bold combination of ingredients. This is a recipe that not only blends culinary traditions but also brings a touch of comfort in every serving. With a crispy crust and rich filling, this pie will surely become a family favorite. Let's embark on the preparation of this delicacy!

Ingredients

- 7 sheets of pastry
- 400 g chopped spinach (can be fresh or thawed)
- 4 eggs
- A bunch of green onions
- A piece of dry onion
- 4 cloves of garlic
- 2-3 chicken thighs
- 350 g ricotta cheese, sweet cottage cheese, or telemea, combined with 2-3 tablespoons of sour cream
- Fresh dill (optional)
- 30 g butter for preparing the spinach
- 30 g melted butter for brushing the sheets
- Salt and pepper
- A leaf of sage for flavor

Preparing the Spinach

1. Melting the Butter: Start by melting 30 g of butter in a pot over medium heat. The butter will add a rich flavor and help sauté the vegetables.

2. Preparing the Onion: Peel the dry onion and green onions. The dry onion is diced into small cubes, while the green onions are sliced into rounds. Adding green onions brings a fresh note to the pie.

3. Sautéing the Vegetables: Add the dry onion to the melted butter and sauté for one minute, stirring constantly, until it becomes translucent. Add the peeled and sliced garlic cloves and continue to sauté.

4. Adding the Spinach: Add the thawed spinach (make sure it is well-drained before adding) and let it cook for 5 minutes. Stir frequently to prevent sticking to the pot. Finally, season with salt and, if desired, a little pepper.

5. Cooling the Mixture: Once the spinach is ready, let it cool well. This step is essential to avoid cooking the egg that you will add next.

6. Adding the Eggs: After the spinach mixture has cooled, add one egg and mix well to homogenize the composition.

Preparing the Chicken

7. Boiling the Chicken Thighs: Place the chicken thighs in a pot with water, salt, and a leaf of sage. Boil them until the meat becomes tender. This will add an intense flavor to your pie.

8. Shredding the Meat: After the thighs have boiled, remove the meat from the bones and keep it in a bowl. Make sure it is well shredded to distribute evenly in the pie.

Preparing the Cheese Filling

9. Cheese Mixture: In a bowl, combine the cheese (ricotta, cottage cheese, or telemea), sour cream, and the other 2 eggs. If using telemea, it is not necessary to add salt, but for the other cheeses, adjust the taste with salt as preferred. Add chopped dill if you desire an extra flavor.

Assembling the Pie

10. Preparing the Dish: Choose a heat-resistant dish and brush it with melted butter to prevent the pie from sticking.

11. Layering the Sheets: Place the first sheet of pastry in the dish, brush it with melted butter using a brush. Continue layering 6 sheets of pastry, each brushed with butter, but make sure not to overlap them perfectly; the edges should be visible to facilitate wrapping.

12. Adding the Filling: Evenly distribute the spinach mixture on the bottom of the dish, followed by the shredded chicken. Finally, cover with the cheese mixture, ensuring it is evenly distributed.

13. Closing the Pie: Cover the filling with the edges of the pastry sheets. Use a seventh sheet, tearing it into strips and placing it on top for a rustic look.

14. Final Brushing: Brush the pie with melted butter and prepare to place it in the preheated oven at 180 degrees Celsius. Bake the pie for 30-40 minutes or until it becomes golden and crispy.

Serving and Suggestions

15. Portioning and Serving: Once the pie is ready, take it out of the oven and let it cool for a few minutes before portioning. Serve it warm, alongside a fresh salad or a garlic yogurt sauce, which will perfectly complement the intense flavors of the filling.

Tips and Variations

- Vegetarian Version: If you want a vegetarian version, you can omit the chicken and add more spinach or seasonal vegetables (e.g., zucchini or mushrooms).
- Recommended Drinks: A spinach and chicken pie pairs excellently with a glass of white wine or a refreshing herbal tea.
- Care for the Pastry Sheets: Make sure the pastry sheets do not dry out during assembly; cover them with a damp towel between uses.

Nutritional Benefits

This pie is not only delicious but also nutritious. Spinach is rich in vitamins A, C, and K, making it a perfect ally for the immune system. Additionally, chicken thighs provide an excellent source of protein, while cheese brings calcium and essential nutrients.

Frequently Asked Questions

- Can I use frozen pastry sheets? Yes, make sure to let them thaw completely and be slightly damp before use.
- How long can I keep the pie? The pie can be stored in the refrigerator for up to 3 days, but it is best consumed fresh.
- Can the pie be frozen? Yes, you can freeze the pie before baking. Make sure to wrap it well to prevent freezing.

Conclusion

Spinach and chicken pie is an excellent choice for a family dinner or a festive meal. With a rich taste and crispy texture, it will surely impress anyone who savors it. Feel free to add a personal touch by choosing the ingredients, and each serving will be a savory story to share with loved ones. Enjoy cooking!

 Ingredients: For 4 servings 7 sheets of pastry 400 g chopped spinach 4 eggs a bunch of green onions a piece of dried onion 4 cloves of garlic 2-3 chicken thighs 350 g ricotta cheese, sweet cow cheese or telemea, combined with 2-3 tablespoons of sour cream fresh dill (optional) 30 g butter for preparing the spinach + 30 g melted butter for brushing the sheets. salt and pepper sage

 Tags:  spinach and chicken pie