Spinach and Chicken Pie

Delicious Spinach and Chicken Pie

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6

If you are looking for a quick and delicious pie recipe, packed with nutrients and flavor, spinach and chicken pie is the perfect choice. This simple recipe not only combines the savory flavors of the ingredients but also provides an excellent way to consume vegetables, making it ideal for the whole family.

Ingredients:
- 400 g chicken (breast or boneless thighs)
- 300 g fresh or frozen spinach
- 250 g ricotta
- 3 large eggs
- 1 medium onion, finely chopped
- 3-4 tablespoons olive oil
- 1 package of puff pastry (about 500 g)
- Salt and pepper to taste
- 1 teaspoon nutmeg (optional, for extra flavor)

Instructions:

1. Start by boiling the chicken in a pot of water with a little salt. Let it boil for 20-25 minutes until well cooked. After it cools, remove the meat from the bones, discard the skin, and chop the meat finely. This step ensures a pleasant texture in the pie.

2. If using fresh spinach, wash it well under cold running water. In a large skillet, heat the olive oil and add the chopped onion. Sauté the onion for 3-4 minutes until it becomes translucent. Then, add the spinach and cook until wilted (if using frozen spinach, let it thaw before adding). This step will enhance the flavors.

3. In a large bowl, combine the chopped chicken, cooked spinach, ricotta, eggs, salt, pepper, and nutmeg (if you choose to use it). Mix well until all the ingredients are evenly incorporated. This filling is rich in protein and very nutritious.

4. Preheat the oven to 180°C. Roll out the puff pastry on a baking sheet, leaving enough edges to cover the filling. If using store-bought dough, make sure it's at room temperature before rolling it out.

5. Pour the spinach and chicken filling into the center of the dough. Fold the edges of the dough over the filling to form a pie. You can use a fork to seal the edges, giving it a rustic look.

6. Bake the pie in the preheated oven for 30-40 minutes, or until the pastry is golden and crispy. Here, the aroma will fill the entire kitchen, and your patience will be rewarded.

7. Let the pie cool for 10 minutes before cutting it. This step is essential to allow the filling to stabilize.

Serving suggestions:
Spinach and chicken pie is delicious both warm and cold. You can serve it alongside a fresh green salad or with a garlic and dill flavored yogurt sauce. This recipe can easily be adapted: replace the chicken with turkey or even a vegetarian filling, using feta cheese instead of ricotta for a more intense flavor.

Practical tips:
- If using frozen spinach, make sure to completely thaw and squeeze it well to remove excess water; otherwise, the pie may become soggy.
- For a special touch, you can brush the pie with a beaten egg before baking to achieve a golden and shiny crust.

This spinach and chicken pie is not only a simple and quick recipe but also a versatile dish, perfect for a family lunch or dinner. Try it and let yourself be captivated by its taste!