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Chicken and Spinach Pie

URL: https://www.foodbymaria.com/chicken-spinach-pie/

Ingredients

The crust

  • 2 sheets defrosted puff pastry

The filling

  • 2 tbsp olive oil
  • 1 medium white onion, finely chopped
  • 1½ cups green onion, finely chopped
  • 1 cup fresh dill, chopped
  • 1 cup fresh parsley, chopped
  • ½ cup fresh mint, chopped
  • 2 tbsp chicken or vegetable stock paste
  • 450 g spinach
  • 400-450 g cooked shredded chicken
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1¼ cups crumbled feta cheese
  • to taste salt and pepper

Instructions

  1. Thaw the puff pastry overnight in the fridge.
  2. Preheat the oven to 375°F (190°C).
  3. Line a pie plate with one sheet of puff pastry and prick the bottom with a fork.
  4. Bake the crust for 15 minutes and set aside.
  5. In a large pot, heat olive oil and sauté onions until softened.
  6. Add green onions, dill, parsley, mint, and stock paste; cook until wilted.
  7. Stir in spinach in batches until wilted and moisture is gone.
  8. Add butter and flour, stirring to coat the spinach and cook for a few minutes.
  9. Add milk and cook until the sauce thickens.
  10. Stir in the shredded chicken and feta cheese, adjusting seasoning if needed.
  11. Spoon the filling into the baked crust and cover with the second sheet of puff pastry.
  12. Seal the edges and brush the top with olive oil.
  13. Bake for 25-30 minutes until golden brown.

Nutrition Facts (estimated)

Servings
6
Calories
783
Total fat
49.3g
Total carbohydrates
55.3g
Total protein
33g
Sodium
654.4mg
Cholesterol
88.3mg

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