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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400f degrees. | 2. Par boil scrubed, quartered, unpeeled potatoes in salted water, approximately 10 minutes, cool and cube into 1/2 inch pieces; set aside. | 3. Place coriander, cumin, salt and pepper in plastic bag; add chicken cubes and shake to coat; refrigerate until ready to use. | 4. In a large nonstick frypan, on medium high heat, melt 1/4 cup butter with olive oil, stir to mix. | 5. Add onions and mushrooms, saute until onions are just beginning to turn brown, about 8 minutes; add garlic, Anaheim pepper(if using) and chicken cubes with spices and any accumulated juices in bag, cook, stirring for 4 minutes. | 6. Add wine and deglaze pan, cook and stir another 2 minutes. | 7. Add 1 cup chicken stock, cook and stir 1 minute. | 8. In the meantime, add flour to 1/2 cup chicken stock and whisk until smooth; add to frypan while stirring to mix. | 9. Bring to simmer, simmer 1 minute, or until thickened, add snap peas and potatoes. | 10. Taste and adjust seasoning. | 11. Remove from heat and set aside until ready to pour into prepared phyllo crust. | 12. Phyllo Crust: | 13. On a dampened teatowel, lay out 8 phyllo pastry sheets; cover with a second dampened teatowel, keep covered while using so that it will not dry out. | 14. Brush medium size casserole with melted butter. | 15. Brush melted butter on one phyllo sheet, cover with a second sheet and brush second sheet with melted butter. | 16. Place the two sheets in buttered casserole, with the sheet edges/corners hanging over the casserole edge. | 17. Separate the spinach leaves into 4 piles, removing any long stems. | 18. Place one pile of spinach leaves in a layer to cover the bottom of the casserole on top of the pastry sheets. | 19. Repeat this 3 more times, rotating the pastry sheets so that the pastry corners are beside each other around the casserole edge; ending with a layer of spinach. | 20. Pour chicken mixture into spinach lined crust; smooth top and fold edges of phyllo over filling with the corners meeting in the centre; turn phyllo corner ends up to form an opening for steam release. | 21. Liberally brush top of pie with melted butter. | 22. Place on centre rack in 400f degree oven for 15 minutes, reduce heat to 350f degrees and bake a further 35 minutes or until filling is bubbling and pastry is golden and crisp. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato water	2		unpeeled salted cubed	-	-	-	-
chicken breast half	2	boneless	skinless cubed boneless	-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
butter	1/4	cup		342.0	15.714	10.686	28.8
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		diced	60.0	14.01	1.65	0.15
shiitake mushroom	3 1/2	ounces	sliced	33.7359	6.7373	2.2226	0.4862
garlic clove	2		pressed	-	-	-	-
anaheim chilies	1		chopped	-	-	-	-
white wine	1/2	cup		-	-	-	-
chicken stock	1 1/2	cups	divided	129.6	12.708	9.072000000000001	4.32
purpose flour	3	tablespoons		-	-	-	-
snap pea	3/4	cup	cut	-	-	-	-
phyllo dough	8	sheets		454.48	79.952	10.792	9.12
butter	1/4 - 1/2	cup	melted	342.0	15.714	10.686	28.8
baby spinach leaf	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.