By Derf on April 12, 2005
Photo by CoolMonday
Photo by CoolMonday
"Entry for RSC Winter January 2005 -- Main Dish"
Serving Size: 1 (472 g)
Servings Per Recipe: 4
"I chose this recipe because I thought with the use of cumin, coriander, and peppers it would be a spicier version of a pot pie. As it turned out I liked the idea of the spices, but think they need to be increased slightly to add a liitle more punch. The spice coated chicken pieces were good, that flavor just needs to impact the rest of the dish. I was also interested in the layering of the spinach between the layers of phyllo dough. I don’t know if it was this or only using 8 sheets of phyllo, but mine never got crisp. The crispness phyllo adds is why I love using phyllo, so I was disappointed on that score as well. My DH’s comment was that the phyllo “just evaporated”. If I prepare this again I would add more color to the veggie mix by adding diced red peppers or pimentos and maybe frozen corn. I would also take care to thicken the sauce farther than I did this time. I thought this recipe contains good ideas, but needs some tweeking to make it come together. I will be interested in seeing if others had a similar experience with this recipe. I am willing to try it again if I can figure out where I went wrong. Thanks for entering RSC #6. "
"This was a really great recipe! There are, of course, some things I had to do a little differently. I didn't have cumin, so omited. Also, I didn't have wine, so I used chicken broth instead. Also... and this is so embaressing, I forgot to let my phyllo thaw out. Can you see me blushing? So, it crumbled and fell apart, so this became a very interesting puzzle. lol However, all was well and the flavors are awsome. The chicken filling would work with so many things: regular pie dough, or sheepherd's pie style with mashed potatoes. I would likely use normal pie dough in the future since I find it easier to work with (I'm sure it's a matter of practice) and easier to come by (in my neck of the world) The spinach in the bottom crust was a great touch, and a lovely sneaky way to get more veggies in. I'm happy to give this recipe a place in my permanent cookbook."
"Wow everyone really liked this. I kept asking if there was anything they would change, but they said no. I think the wine flavor was a little strong. I would also prepare whatever I could earlier in the day (yes I know I should have done that) - the chopping and cooking the potatoes. I felt a little harried trying to do it all at once and it seemed a little complicated. Everyone loved the combination of spinach and mushrooms. Anyway, there were no leftovers lol. Great recipe. "