Savory Pie Recipes

I made this pie with some leftovers roast chicken from our previous dinner together with some inexpensive ingredients like chopped spinach, eggs and ricotta cheese. This is one of those incredibly fast and simple meals that really come together in no time at all. I usually make my own pie crust but this time I was kind of lazy so I used store bought. This pie is great for weekdays dinner as your can make and bake it over the weekend and during the weekdays you can reheat it up just before serving.

Ingredients:

15-ounce package ready-made puff pastry
2 cups of chopped cook chicken
8 oz frozen spinach – thaw and squeeze out the water
2 tomatoes - chopped
3 eggs
1 cup low fat ricotta cheese
½ cup of milk
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1 egg – beaten (for egg wash)

1. Remove the crusts from the box and let sit at room temperature for half an hour.
2. Pre-heat oven to 375 degree F. If you are using puff pastry roll out the pastry a bit thinner and line the bottom of a 9” pie plate. Roll out the other crust and set it aside.
3. In a mixing bowl, combined chicken, spinach, tomatoes, eggs, cheese, milk, nutmeg, salt and pepper together until well combined. Spread the filling into the pie crust and place the other crust on top.
4. Crimp the edges together and make several small slits on top of the crust for the steam to escape. Brush some beaten egg on top of the crust and bake for 40-45 minutes or until golden brown and the filling is bubbling.
5. Serve warm with some salad.

Note: You can use short crust pastry for this pie.

Other pies : Spinach Pie , Chicken Pot Pie