Chicken, Spinach and Ricotta Pithivier

Chicken, Spinach and Ricotta Pithivier

Continental

Chicken, Spinach and Ricotta Pithivier couldn’t be easier. Making great meals for the family can sometimes be hard work but here is a delicious ‘dishless’ pie recipe for Chicken, Spinach and Ricotta Pithivier that couldn’t be easier, thanks to a little help from Continenal. Prep time: 20 mins, cooking time: 35 mins, serves: 4

  • – 2 tsp oil
  • – 250g chicken thigh, trimmed of any fat and diced
  • – 1 small onion, chopped
  • – 1 x Continental Stock Pot Chicken
  • – 2 cups chopped spinach
  • – 125g ricotta cheese
  • – 50g fresh breadcrumbs
  • – ¼ tsp grated nutmeg
  • – ½ tsp ground pepper
  • – 2 sheets puff pastry
  • – 1 egg, beaten with 1 tsp water to glaze
  • 1)   Preheat oven to 200˚C. Line a baking sheet with baking paper.
  • 2)   Heat oil in a frying pan and brown chicken and onion.
  • 3)  Add Stock Pot and stir through until melted. Allow to cool slightly.
  • 4)   Mix together the spinach, ricotta, breadcrumbs, nutmeg and pepper. Add chicken mixture and stir to combine.
  • 5)   Cut 24cm rounds from each sheet of pastry. Place one round a baking sheet. Place filling in the centre of the pastry.
  • 6)   Brush the edge of the pastry with the egg wash and lay another round of pastry over the top. Press down the edges to seal and score with a knife. Brush with egg wash then score the surface with a knife.
  • 7)   Bake for 25-30 minutes until golden.
  • 8)   Allow to cool slightly before slicing and serve the delicious Chicken, Spinach and Ricotta Pithivier with steamed vegetables or salad.
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