Cooper’s Hawk Vineyards 2015 Vidal with Chicken Spinach Feta Pie.

 

Cozy Eats!

A cold day calls for comfort food & Cooper’s Hawk Vidal delivers! 🙌

Chicken Spinach Feta Pie

Ingredients
for 8 servings

  • 4 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • 4 cloves garlic, minced
  • 1 tablespoon greek oregano
  • 2 tablespoons olive oil Compliments of Cindy’s Home & Garden
  • ½ cup ricotta cheese (125 g)
  • 2 cups frozen spinach, thawed, chopped (80 g)
  • 1 cup feta cheese, crumbled (115 g)
  • ½ cup green onion, chopped (75 g)
  • 2 eggs, beaten
  • 2 tablespoons fresh dill, chopped
  • 1 package phyllo dough we used Presidents Choice Butter Puff Pastry
  • 1 cup butter, melted (230 g)
  • 1 cup red onion, diced (150 g)
  • ½ cup kalamata olive, chopped (130 g)
  • 1 cup tomato, diced (200 g)

Complete recipe from Tasty here

 

 

2015 Vidal (MS) $12.95

Our Vidal is light and dreamy with a nose of star fruit and marshmallow banana’s.  With a palate both fruity and floral.  This vintage is sure to please.

We pair this with Clementine cheesecake.