Chicken, Mushroom & Spinach Phyllo Pie

Pies! have been on my mind for over a week now so I decided this weekend had to have a pie meal in it. I love using phyllo pastry for baklavas, phyllo pastry has an absolute crunch to it when baked, so I decided to use some phyllo pastry for something savoury. The filling is a combo of my favorite – chicken, mushroom and spinach. You can change the filling, and I can assure you it will still taste yummo!

Back in my univ days, my friend Dori used to make the yummiest pies with phyllo pastry. I remember going to her graduation party and she spent hours putting together the filling and baked the yummiest smelling and tasting phyllo pies … this probably isn’t even close to those pies but it definitely made me think of one of my friends and roomies from back in the day. Miss you Dori … wish we still lived in the same town so I can come over to eat some of your baklava 🙂

Pies! have been on my mind for over a week now so I decided this weekend had to have a pie meal in it. I love using phyllo pastry for baklavas, phyllo pastry has an absolute crunch to it when baked, so I decided to use some phyllo pastry for something savoury. The filling is a combo of my favorite - chicken, mushroom and spinach. You can change the filling, and I can assure you it will still taste yummo!

Summary

    Ingredients

    1 large chicken breast cut into pieces
    1 medium onion sliced fine
    3 cloves garlic mashed to a paste
    6 mushrooms sliced, I used button mushrooms
    2 cups of baby spinach
    to taste Salt and Pepper
    1 (small container) of ricotta cheese
    1/2 cup mozzarella cheese
    Oil
    6 sheets of phyllo pastry

    Steps

    1. Preheat the oven to 200C. Thaw out the phyllo pastry sheets on the kitchen counter
    2. In a pan, cook the onion until it has softened. Next add the diced chicken and mashed garlic. Season with salt and pepper
    3. When the chicken is almost cooked through, add the mushrooms. Give it about 6minutes and then add the spinach
    4. Remove from the heat and then stir in the ricotta and the shredded mozzarella cheese
    5. Layer 3 sheets of the phyllo in a well greased pie pan. Brush with some oil, and lay three more sheets. Leave the edges of the phyllo sheet to hang over the edge of the pie pan
    6. Spoon the filling into the pan and fold the phyllo sheets overtop and close tightly. Lightly brush the top of the pie with some oil and bake in the pre-heated oven for about 20minutes or until the top of the phyllo pie is golden brown
    7. Serve immediately with a side salad or just as or if you are like my 2 year old, some tomato sauce is all that you will need to make it perfect
    8. ENJOY!

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