Wednesday, May 14, 2014
CHICKEN SPINACH PIE - Tom & June
INGREDIENTS FOR DINNER FOR 2
~ 1 Bag of Spinach Large leaf or Baby
~ 1 Clove of Minced Garlic
~ 4 Tablespoons of Minced Onion
~ 3 Eggs
(2 for filling and 1 for egg wash)
~ 2 Tablespoons of Water
~ 1/4 Teaspoon of Dried or Fresh Thyme
(We used fresh lemon thyme from our garden)
~ 2 Pinches of Salt
~ 1/4 Teaspoon of Black Pepper
~ 1 Sheet of Pastry from 1 package of Puff Pastry
(Found in frozen food section - defrost 1 sheet of pastry 2 hours before starting)
~ 1/2 of a Boneless, Skinless Chicken Breast
~ 1 Tablespoon of Flour
Sprinkle 1 pinch of salt and 1/8 teaspoon of pepper on both sides of chicken and either saute, grill or bake, then set aside.
In a large mixing bowl while chicken is cooking beat 2 eggs add garlic, onion, thyme, salt and pepper. Set aside.
In a microwave safe bowl place spinach and microwave until wilted. May need to stir in between. Drain spinach and mix in our filling bowl.
Preheat oven to 350 degrees.
Beat 1 egg and water in a separate small bowl for wash.
Spread flour over cutting board and place pastry on it.
Spread 1/2 of spinach filling on 1/2 of pastry leaving 1 to 2 inches of pastry uncovered with filling. (Use slotted spoon if filling is wet) Place cooked chicken breast over filling. Place remainder of filling on top of chicken.
Fold pastry to meet edges evenly. Use a fork to seal all open edges.
Place pastry on cookie sheet or shallow baking dish. Coat with egg wash and place in hot oven for 35 minutes.
Let pastry set for 5 to 7 minutes before slicing. We served our entree' with carrots.