Spinach Chicken Pie
|Fresh spinach||5 Ounce|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Olive oil/Cooking oil||1 Tablespoon|
|Tomato puree||10 1⁄2 Ounce (1 Can)|
|Onion||1 Medium, chopped to make 1/2 cup|
|Dry white wine/Water||2 Tablespoon|
|Dried tarragon/Dried marjoram||1 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Coarsely chopped cooked chicken/Coarsely chopped cooked turkey||1 1⁄2 Cup (24 tbs)|
|Shredded swiss cheese/Shredded mozzarella cheese||8 Ounce (2 Cups)|
In a covered saucepan cook the potatoes in enough boiling water to cover for 25 to 30 minutes or till tender; drain.
Cool potatoes slightly; peel.
Meanwhile, finely chop the spinach leaves.
Set aside 1/4 cup of the chopped spinach for filling.
For the crust, in a medium saucepan cook the remaining chopped spinach, covered, in a small amount of boiling salted water for 4 to 5 minutes or till tender.
Drain well, pressing to remove excess liquid.
In a large mixer bowl combine the warm potatoes, butter or margarine, and salt; beat till smooth.
Beat in the cooked spinach.
Add the egg yolk and about 1/3 cup of the flour; beat till smooth.
Using a spoon, stir in enough of the remaining flour to make a moderately stiff dough.
Turn the dough out onto a lightly floured surface.
Knead for 4 to 5 minutes.
Roll or pat the dough to form a circle 12 inches in diameter.
Place in a greased 11-inch flan or quiche pan.
Do not prick crust.
Brush the crust with olive or cooking oil.
Bake the crust in a 375Â° oven about 20 minutes or till brown.
(Check crust while baking.
If crust puffs up, use a fork to carefully lift the edge of the crust to allow steam to escape.
Flatten crust carefully with the back of a wooden spoon.) Meanwhile, for the filling, in a large saucepan combine the reserved chopped spinach, the tomato puree, chopped onion, white wine or water, the 1 teaspoon dried tarragon, and the minced garlic.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Stir in the cooked chicken or turkey.
Remove from heat.
To assemble pie, sprinkle 1 1/2 cups of the shredded Swiss or mozzarella cheese over the baked crust.
Spoon on the chicken-tomato mixture.
Cover the edges of the crust with foil to prevent overbrowning.
Bake, uncovered, in a 375Â° oven about 15 minutes or till heated through.
Sprinkle the remaining shredded cheese around the edge of the filling.
Return to oven; bake for 3 to 4 minutes more or till cheese is melted.
Let stand for 5 minutes before serving.
If desired, garnish the top of the pie with a fresh tarragon sprig