Open pie with chicken, cabbage and spinach
6 servings
50 minutes
Open pie with chicken, cabbage, and spinach is a true feast of flavors that harmoniously combines the tenderness of chicken meat, the sweetness of cabbage, and the freshness of spinach. This pie belongs to Russian cuisine where simple yet hearty ingredients have always been valued. The golden crust of yeast dough frames a rich filling, giving the dish an appetizing appearance and textural contrast. Boiled eggs add softness and richness, making the pie even more nutritious. Such a pie is perfect for family dinners, festive gatherings or just for a cozy home tea time. Light yet filling, it will delight both lovers of traditional Russian cuisine and those seeking new gastronomic discoveries.
1
Chop the cabbage and onion, sauté in a pan with butter and spinach until cooked.
- White cabbage: 500 g
- Onion: 1 piece
- Spinach: 75 g
2
Cut the skinless chicken breast into small pieces, add to the cabbage, season with salt and pepper, and simmer for 5 minutes covered. Grate the boiled eggs, mix with the filling.
- Chicken breast: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 4 pieces
3
Roll out the dough into a thin layer, place it in a greased mold, lifting the edges. Add the filling and fold the edges. Send the pie to a preheated oven at 200 degrees for 20-30 minutes until golden brown.
- Yeast dough: 1 kg