We continue our experiments in the kitchen and cooking with ingredients that can be found in the refrigerator/freezer, as well as in nearby stores. This time for dinner, we decided to make a pie with simple, tasty, and healthy ingredients: chicken fillet, spinach, feta cheese, and sun-dried tomatoes. So, as always, we will describe the step-by-step cooking process, illustrated with our own photos.
We will need:
chicken fillet β 600 g
frozen spinach β 400 g
garlic β 5 cloves
feta cheese β 200 g
sun-dried tomatoes β 150 g
puff pastry β 450 g (2 rectangular sheets)
salt, pepper, khmeli-suneli β to taste
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ²ΠΈΠΉ Π½Π°Π±ΡΡ
Step 1: preparing the filling
We wash the chicken fillet, dry it with paper towels, and remove any membranes and tendons. Cut it into small pieces, about 1-2 cm.
Heat the pan, add a small amount of oil (we used oil from the sun-dried tomatoes), and start frying the chicken.
ΡΠΌΠ°ΠΆΠΈΠΌΠΎ ΡΡΠ»Π΅
As soon as it turns white β add the frozen spinach.
Π²Π²ΠΎΠ΄ΠΈΠΌΠΎ ΡΠΏΠΈΠ½Π°Ρ
As it turned out, this is the longest step, as the spinach was not thawed. The main thing is to wait for the excess moisture to evaporate from both the spinach and the chicken. Only after that should you add the minced garlic, and after that β the crumbled feta cheese.
Thoroughly mix the mixture, add salt and pepper. Taste for salt, as feta cheese is quite salty on its own.
Π΄ΠΎΠ΄Π°ΡΠΌΠΎ ΡΠΈΡ ΡΠ΅ΡΠ°, Π²ΠΈΠΌΡΡΡΡΠΌΠΎ
When excess moisture starts to evaporate from the cheese β it's time to add the chopped sun-dried tomatoes. Their sweetness will complement the neutral flavors of the chicken, spinach, and cheese. We also added a bit of khmeli-suneli seasoning to give the filling a bit more aroma.
Π²Π²ΠΎΠ΄ΠΈΠΌΠΎ ΡΠΎΠΌΠ°ΡΠΈ
After the excess moisture evaporates and the mixture thickens, let it cool for a few minutes, after which we can start assembling the pie.
Step 2: preparing the dough
We used 2 rectangles of ready-made puff pastry. We joined them together, rolled them out to a thickness of 1-2 mm, and made diagonal cuts along the edges. This will be needed for wrapping the filling. The main thing is to mark where the filling will be placed and to use a knife with a sharp blade for cutting.
Π²ΠΈΠ΄Π½ΠΎ ΡΠΎΠ² Π·'ΡΠ΄Π½Π°Π½Π½Ρ, ΡΠ° Π½Π°Π΄ΡΡΠ·ΠΈ Π΄Π»Ρ ΠΌΠ°ΠΉΠ±ΡΡΠ½ΡΠΎΠ³ΠΎ Π·Π°Π³ΠΎΡΡΠ°Π½Π½Ρ
Π²ΠΈΠΊΠ»Π°Π΄Π°ΡΠΌΠΎ Π½Π°ΡΠΈΠ½ΠΊΡ
This style of wrapping, as some recipes for similar pies on the internet claim, is called "braid". However, if desired, the filling can be wrapped in the dough in any other way, as the kitchen is a place for improvisation and creativity ;)
Π·Π°Π³ΠΎΡΡΠ°ΡΠΌΠΎ Π΄ΡΠ±Π»Ρ 1
Π·Π°Π³ΠΎΡΠ½ΡΡΠΈΠΉ ΠΏΠΈΡΡΠ³
After shaping the pie, we used a culinary brush to apply chicken yolk on top and sprinkled sesame seeds for greater aesthetic appeal of the finished dish.
Π½Π°ΠΌΠ°ΡΡΠΈΠ»ΠΈ ΡΡΡΠ½ΠΈΠΌ ΠΆΠΎΠ²ΡΠΊΠΎΠΌ
ΠΏΠΎΡΠΈΠΏΠ°ΡΠΌΠΎ ΠΊΡΠ½ΠΆΡΡΠΎΠΌ
Step 3: baking
Preheat the oven to 180 degrees, select the top and bottom heating mode. Place the pie in the oven and bake for 20 minutes. In the last 3-5 minutes, switch the oven to convection mode to form a golden, even crust.
Remove from the oven, wait for the pie to cool slightly, cut it, and as always, enjoy!
Π³ΠΎΡΠΎΠ²ΠΈΠΉ ΠΏΠΈΡΡΠ³
ΠΏΠΈΡΠΎΠ³Π° ΠΌΠ°Π»ΠΎ Π½Π΅ Π±ΡΠ²Π°Ρ!
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