Simple weeknight rooster & spinach pie! I completely winged this recipe in tales at this time and it labored out 🙌🏼. Fast pointers that you could customise to your liking. Some feta added can be nice, and any greens work:
Warmth 1tbsp butter + 1tbsp olive oil in a pot over medium warmth. Add 1 cup chopped white onion, half of cup chopped celery, 1/four cup chopped purple pepper + four giant cloves minced garlic. Sauté for five minutes. Add 1lb floor rooster, 1-2tsp kosher salt, 1tsp black pepper, 1tsp purple pepper flakes, 1tsp smoked paprika, 1tbsp chopped recent thyme, 1/4tsp nutmeg – Sauté 5-10 minutes till rooster is cooked, including a little bit of rooster inventory if pot will get too dry. Add 1tbsp all function flour, stir 2-Three minutes. Add half of cup heavy cream and cook dinner 5 minutes or so till thickened. Stir in greens (I used 5 -ounces recent spinach). Take away from warmth & cool barely. The combination shouldn’t be too moist in any other case your phyllo will likely be soggy.
Preheat oven to 350F. You want one roll of phyllo pastry, I layer half the phyllo sheets in a 8 -inch spherical baking dish, brushing melted butter after every layer. Criss-cross the pastry as you go to ensure the entire dish is roofed. The ends will dangle off, that is good since you’re going to fold it over. Add your filling, fold the perimeters over, high with remaining phyllo sheets, brushing with butter on the highest. Tuck the ends in, crack some pepper on high and bake for 20 minutes. Take away from oven, flip it out onto a plate, slice, add recent thyme and serve with a salad. TIP: To brown as soon as flipped, place underneath the broiler (low) for a couple of minutes till golden. #thedaleyplate #HuisKos ❤️