Hühnchen-Spinat-Filo-Pie
A delicious pie filled with chicken, spinach, and cheese wrapped in crispy filo pastry.
Zutaten
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1 cup feta cheese, crumbled
- 1 medium onion, finely chopped
- 2 cloves garlic, chopped
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 sheets filo pastry
- 0.5 cup melted butter (for brushing)
- 1 egg beaten (for brushing)
Anleitungen
- Preheat your oven to 190°C (375°F).
- In a large skillet, heat a splash of olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let the mixture cool slightly.
- In a large mixing bowl, combine shredded chicken, ricotta, feta, the sautéed spinach-onion-garlic mixture, nutmeg, salt, and pepper. Mix well until everything is evenly distributed.
- Lay one sheet of filo pastry on a clean, dry work surface and lightly brush it with melted butter. Place another sheet on top and repeat this process to create 5 layers.
- Spoon the chicken-spinach mixture along one side of the layered filo pastry and shape it into a roll. Fold the sides of the filo over the filling and roll it tightly into a cylinder. Repeat this process with the remaining filo pastry and filling.
- Place the rolled filo pies seam-side down on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a golden color.
- Bake the pies in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
- Remove the pies from the oven and let them cool for a few minutes before slicing into portions.
Notizen
Serve warm on a rustic wooden board, garnished with fresh spinach or a squeeze of lemon for extra freshness.