Chicken, Spinach and Ricotta Pithivier

Chicken, Spinach and Ricotta Pithivier

by: 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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