Chicken Spinach Feta Pie. Isn’t she a beauty?. This spectacular pie will impress everyone.
It’s pie time. Chicken Spinach Feta Pie to be exact
As if it’s ever not pie time….
Well in my house anyway, no matter the weather a pie is always welcome. This pie is the ants pants. It has it all. Vegetables first and foremost (not that anyone around here noticed it was green), and then a quick cooking chicken base. It is topped off with our new favourite – feta mash, and wrapped in a supportive hot water crust. This is a very forgiving pastry.
I know you will love it. Except that it isn’t one of those Jamie Oliver 15 minute meals. It will take a little bit of commitment to put it together. The good thing is that it is easily reheated and still tastes good. In fact, even though it took me about 1 hour to make, the next couple of days were easy as ….pie. It lasted for several meals
The hot water crust for this pie is one of the most shared recipe on My Kitchen stories. there is no substitute for this pastry. It bakes up to a crispy firm crust. It doesn’t take any of the same skills as a shortcrust pastry and is made very quickly. It’s a lot easier to handle. Follow the link and give it a try.
HOT WATER CRUST RECIPE HERE hot water crust from here
Chicken, Spinach Feta Pie
- 200 gm onion chopped
- 2 cloves garlic crushed
- 1 stick celery chopped
- 2 tablespoons Oregano chopped
- 100 ml olive oil 4 Tablespoons
- 250 gm frozen spinach I used frozen chopped but you cold use fresh
- 500 gm chicken mince ground
- 4 tablespoons flour heaped
- 1 cup chicken stock 250ml
- 100 gm Grated Cheese
- 1 kg potato Peeled and chopped
- 150 gm danish feta cheese
- 250 ml milk up to 1 cup
- 100 gm butter
- 5 gm salt and pepper
- 1 whole egg yolk
- 100 ml olive oil
- Heat the oven to 180C or 350F
- Line and blind bake the pastry crust base and set aside. I roll and fill the pie dish or cake tin leaving a bit of pastry overhanging the sides. Fill it with paper then beans or baking beads and bake at 180 C for around 15 minutes. Remove the paper and bake a further 5-10 minutes or till starting to colour
- Put a medium pot on the heat and add 4 tablespoons of olive oil and add the onion, garlic, celery and oregano. Sweat it gently for 5 minutes or till soft add the chicken and break up a bit while stirring until it starts to colour. Add the flour and stir through and heat well before adding 3/4 of the stock and the spinach. ( if using fresh spinach add last). Keep stirring and breaking down the spinach and the sauce thickens. Season well tasting as you go. Stand aside while you finish the mash.
- While the chicken is cooking put the potatoes on to steam. Break the feta up into the milk and warm ( I use the microwave till just warm- don't boil),then break up the and mix through the milk with a fork. Once the potatoes are riced or mashed add the butter and salt. Mix well then start to add the milk. Mixing and continue to add till it's all gone. Finally break the yolk with a fork and mix in 1 Tablespoon water then whisk it briskly through the potato till incorporated. taste for salt and pepper. add if needed.
- Pour the filling into the pie.
- Spoon or pipe the potato onto the top of the pie.
- Bake for 30-40 minutes or until golden and bubbling. Test for doneness by poking a knife into the centre of the pie after 30 minutes, feel the knife to test the temperature of the centre of the pie. Remember the filling is already cooked.