This is a great way to use up leftover chicken. I bought a Costco Chicken last week so I trimmed off enough white and dark meat, diced it, bagged it and froze it. So today I wanted to make a fast dinner and this was just perfect. If you aren't using leftover baked chicken then just grill one large chicken breast and use that.
1 Sheet Puff Pastry
1 Chicken Breast, cooked and diced (about a cup full)
1/2 Small Onion, diced
1 16 oz. Bag of Fresh Spinach, trimmed
4 oz. Feta Cheese
1 Egg, 1 T Water for Egg Wash
1 tsp. Dried Dill
Salt & Pepper, to taste
In a skillet, splash some olive oil. Add onion and saute on medium heat until onions are brown. Slowly add spinach. Cook until spinach is wilted. Add in the diced chicken and salt & pepper. When it all comes together remove from heat.
Put contents of skillet into a bowl. Add feta and Dill. Stir, cover and refrigerate.
Remove sheet of pastry and lay it out on a floured surface. Roll it out some to flatten the sheet. Now cut it in half. Take some egg wash and brush the bottom half along all of the edges. Take the ingredient bowl from the refrigerator and lay it out evenly on the egg washed half.
The other half will be the top. Take a knife and cut about 7 slices going thru the dough. Then, right next to it, cut a row of slices in between the last set of lines.
Continue doing this to the whole half sheet. This will create the holes in the top of the pastry. Brush a little more egg wash on the bottom layer and then lift the top layer onto the bottom and pinch to seal. Using a long spatula, lift pastry up and lay it down into a cast iron griddle or an oven proof pan. You can also lay it down on a piece of parchment paper and then lay it on a cookie sheet. If you are using cast iron, there is no reason to oil the griddle.
Brush the entire top of the pastry with the egg wash and then refrigerate for about 15 minutes to get cold. Preheat oven to 400 degrees. Cook pastry for about 20 minutes, checking at about the 15 minute mark. Pastry should be golden brown.