When using frozen spinach, defrost it in good time and squeeze out the water. Dice the chicken breast. Wash the mushrooms, scrape or remove the stems, cut the mushrooms into slices. Peel and chop onions and garlic.
Heat the oil in a pan, add onions and garlic. Let the onions become translucent. First add the mushrooms, then the poultry, fry. Salt, pepper.
Scoop any excess oil out of the pan with a spoon. Add the crème fraîche and cook the meat medium.
Gradually add the chopped spinach, milk and grated cheese. I prefer ripe mozzarella (not the popular cream cheese balls), Emmentaler, Gouda, Edam etc. are also possible, but of course sheep`s cheese, feta cheese or the like are available as a variant, which gives the dish a completely different flavor. Season with lemon juice, salt and pepper. If the mixture is too firm, add a little water.
Roll out the dough on flour and place in a round glass dish, leaving the corners protruding. A baking sheet with parchment paper without flour will do the job if necessary. The puff pastry rolls from the refrigerated shelf are particularly practical. I found the frozen puff pastry sheets less suitable.
Press the dough into place and prick it several times with a toothpick. Pour in the cooked filling. Roll out the second dough and place over the filling. Separate the dough hanging over the mold all around.
Press the dough into the mold and prick again. Brush with milk or egg. Bake for 30 - 45 minutes at 200 ° C, until the dough is golden brown on top. Warning: If a certain point is exceeded, the dough will quickly turn black on top.
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