Chicken and spinach pie

This is a wonderful pie, a bit garlicky, a bit sweet withs raisins and when sliced cold it reveals a beautiful mosaic of spinach, chicken and pine nuts. Reheat wedges for a quick snack, lunch, supper or appetizer.

Makes 6 to 8 main-dish servings
or 10 to 12 appetizers wedges

• 2 packages (10 ounces each) frozen chopped spinach, or 3 pounds fresh, washed and trimmed
• 2 large garlic cloves, minced or pressed
• ¼ cup raisins
• ¼ cup pine nuts or slivered blanched almonds
• ¼ pound thinly sliced proscuitto or ham, slivered
• 1 tablespoon olive oïl
• 1 tablespoon unsalted butter
• 3 cups shredded cooked chicken
• 2 eggs, lightly beaten
• 1 cup heavy cream or evaporated milk
• Salt and freshly ground black Pepper
• 1 recipe Cornmeal pastry (click here)

1. Cook the spinach according to package directions, or, if using fresh, chp the spinach and place it in a pot with just the water that clings the leaves.
2. Cook, stirring occasionally, over medium-high heat for 3 to 5 minutes, until wilted.
3. Drain and squeeze out as much liquid as possible, mix the spinach with the garlic, raisins, nuts and proscuitto.
4. Heat the oïl and butter in a skillet over medium-high heat, add the spinach mixture and cook, stirring, until the garlic and nuts begin to color, about 5 minutes.
5. Turn the mixture into a bowl, add the chicken, eggs, cream, salt and pepper to taste.
6. Preheat oven to 350F.
7. Roll out two-thirds of the pastry and fit into a 9-inch pie pan, turn the filling into the pastry and roll out the remaining pastry to fit the top of the pan.
8. Moisten the edges of the pastry in the pan, place the top pastry over the pie and press together the edges to seal.
9. Make several slashes on the top of the pie.
10. Bake in the oven 45 to 55 minutes, until the pastry is golden Brown, and the center of the pastry is set.

BON APPETIT