Phyllo Chicken and Spinach Pie

Phyllo Chicken and Spinach Pie

Original Recipe:  The Daley Plate

 

 

Ingredients

 

• 1 lb. ground chicken
• 8 oz fresh spinach
• Phyllo dough - 1 roll
• 1/2 cup heavy cream
• 1 cup chopped white onion
• 1/2 cup chopped celery
• 1/4 cup chopped red pepper
• 4 garlic cloves, minced.
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 tsp red pepper flakes
• 1 tsp smoked paprika
• 1 tbsp chopped fresh thyme
• 1/4 tsp nutmeg
• 4 tbsp melted butter

 

Instructions

 

1. Heat 1 tbsp of olive oil and 1 tbsp butter in a sauté pan over medium heat. Add the onion, celery, red pepper and cook for about 5 minutes. Add the garlic and continue to cook for 1 minute.
2. Add the ground chicken, salt, pepper, red pepper flakes, paprika, thyme, and nutmeg. Work this together while chopping the ground chicken with a masher to separate the crumbles. Cook for about 10 minutes until the chicken is cooked through.
3. Add 1 tbsp of all-purpose flour, cook for an additional 5 minutes stirring constantly. Then add the heavy cream and cook until thickened. Next, add in the spinach and stir until the spinach is wilted. Remove from the heat and cool slightly.
4. Preheat your oven to 350. Layer half of the phyllo dough sheets into a 10" round baking dish, brushing with melted butter after each layer. Rotate your pastry as you work on this base later, so you have ends of the dough hanging out that you will later fold over.
5. Add the filling, then fold over the dough sheets you already added. Then top with the remaining phyllo dough sheets, tucking them down into the sides as you work, again brushing all layers with melted butter. Bake for 20 minutes.
6. Allow to cool slightly enough to handle safely, then flip the entire dish onto a serving plate. Slice, garnish, and serve.

 

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Notes:

 

This is a stunning dinner to serve any night of the week. It comes together quickly and is very satisfying.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey