I was in the mood for something with feta cheese and spinach last night. If there had been some phyllo dough and it would not have incited a major revolt, I would have made Spanakopita. But, I have a spinach hating child and serving something for dinner that has spinach as the main ingredient just doesn’t seem right.
Instead, I made a Greek-esque Chicken Pie with spinach and feta cheese.I was very hesitant to even make this. The spinach hatred is quite deep. Don’t we all have memories of being served something as a child that our parents should have known we didn’t eat? Good news! My pie was received so well that there is only a quarter of it left.
Greek Chicken and Spinach Pie
2 chicken breasts, cubed
1/2 onion, chopped
2 cloves of garlic, crushed
Poultry seasoning or thyme, rosemary, parsley and sage
12 oz frozen spinach
1/4 cup flour
6 oz feta cheese, crumbled
1 pie crust
1. Saute onion and garlic in a little bit olive oil until translucent.
2. Add cubed chicken and seasonings and cook until still slightly pink.
3. Add spinach still frozen and cook until thawed.
4. Stir in the flour. It will form a little bit of a paste with the liquid in the pan.
5. Add the crumbled feta cheese.
6. Pour mixture into pie crust. You will need two pieces of crust since you will be topping the pie.
7. Cut some holes to vent.
8 Bake at 375 for 40 minutes.
9. Allow to cool for 5 minutes before serving.
If there had been phyllo in my house, I would have used that instead of a pie crust. You simply use a rectangular baking dish and layer a few sheets of the phyllo with the chicken and brush the top with melted butter before baking. It’s pretty delicious.
This can also be made with ground beef, or ground turkey and chopped tomatoes. Just be careful that the mixture isn’t too wet or the dough will be quite soggy.