heather_in_sf
Well-known member
What a delicious recipe!
I only had chicken on hand, so I ground two chicken breast in lieu of the turkey.
The patty mixture reminded me of the Russian pirogue, a dish that I have recently learned to make after lusting over my Russian friend's creations. Now I can make them myself! So, instead of forming this into a patty, I used the ingredients as a pirogue filling. Can I just say WOW!
I cooked the ground chicken first, with a little salt and pepper. Then I cooked the spinach (I have a very large fresh bag from the farmers market) and the onions and garlic. I added a small bunch of parsley because I love the taste and parsley is really good for you. Everything else was according to the recipe.
I have a small Pyrex casserole dish, and lined it with defrosted puff pastry, filled it with the chicken & spinach & feta filling (it was hard not to just eat it right then and there off of a fork) and topped the casserole with a second sheet of puff pastry. It baked for 35 minutes at 400 until richly browned. Oh the fragrance was heavenly! And the pirogue, divine. A truly happy marriage of Greece and Russia.
Thank you so much for posting the original recipe and forgiving me (hopefully) for my modifications!
http://eat.at/swap/forum1/121645_TURKEY_SPANAKOPITA_BURGER_RECIPE
I only had chicken on hand, so I ground two chicken breast in lieu of the turkey.
The patty mixture reminded me of the Russian pirogue, a dish that I have recently learned to make after lusting over my Russian friend's creations. Now I can make them myself! So, instead of forming this into a patty, I used the ingredients as a pirogue filling. Can I just say WOW!
I cooked the ground chicken first, with a little salt and pepper. Then I cooked the spinach (I have a very large fresh bag from the farmers market) and the onions and garlic. I added a small bunch of parsley because I love the taste and parsley is really good for you. Everything else was according to the recipe.
I have a small Pyrex casserole dish, and lined it with defrosted puff pastry, filled it with the chicken & spinach & feta filling (it was hard not to just eat it right then and there off of a fork) and topped the casserole with a second sheet of puff pastry. It baked for 35 minutes at 400 until richly browned. Oh the fragrance was heavenly! And the pirogue, divine. A truly happy marriage of Greece and Russia.
Thank you so much for posting the original recipe and forgiving me (hopefully) for my modifications!
http://eat.at/swap/forum1/121645_TURKEY_SPANAKOPITA_BURGER_RECIPE