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.
