Jo’s Chicken & Spinach Tart

This Chicken & Spinach Tart isn’t the genuine Greek Spanakopita, but we like it and it reminds us of our stay in Istanbul in 2014, when we could still travel! We were staying in a little boutique hotel just off the main square in the middle of Sultanamet (the old part of Istanbul). The hotelier left the running of the hotel to his son but was up at 5am with his wife to make a sumptuous breakfast consisting of many tasty middle eastern treats. Our friends were staying in an apartment nearby and after they heard about our breakfast they asked if we could enquire if they could join us the next day. The conversation was a little longer than this as he didn’t speak much English and I can’t speak any Turkish but basically, he said “of course, your friends must come”. I asked him how much it would cost them. He said “our food is priceless and they must come”. Of course, they came for the next 5 days of our stay in the city. Splendid hospitality!

Jo’s Chicken & Spinach Tart (Serves 4)

Ingredients
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
3 large mushrooms, chopped
1 large bag baby spinach
A handful of chopped parsley
125g ricotta
100g feta, chopped
2 cups cooked chicken, chopped
2 eggs lightly beaten
Salt & pepper
25g butter melted
6 sheets filo pastry

Method
Heat oil in a frypan and sauté the onion and crushed garlic till onion is soft
Add mushrooms and sauté for 2 minutes
Remove from heat and add wilted spinach, chopped parsley, and chicken. When this mixture is cool add the eggs, ricotta, feta, salt and pepper, and mix well.

Heat oven to 180 degrees
Butter a pie dish
Lay one sheet of filo onto the bench and brush with melted butter
Place another sheet of filo on top and brush with butter, repeat with two more sheets
Lay these 4 sheets of filo into the pie dish and add in the mixture
With the last 2 sheets of filo, lay one on the bench and brush half of the sheet with butter, then fold
Brush the top of the sheet with butter, then place the last sheet on top, brush half with butter and fold over
Pop this folded layer on top of the pie, fold in the edges of the pastry over the top sheets, brush all with the remaining butter.
Pop into the oven for about 25 minutes or until the top is well browned

Allow to stand for 20 minutes before serving. This helps to set the eggs and makes it easier to serve.

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