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It-Tnejn L Huma 25.03.11

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CHICKEN RICOTTA AND SPINACH PIE

 

Serves 6

 

Ingredients

500g shortcrust pastry

225g spinach leaves

250g ricotta

1 teaspoon freshly grated nutmeg

1 egg yolk

500g skinless chicken breast fillets cut into thin slices

3 tablespoons chopped fresh chives

100g walnuts chopped

1 egg beaten

 

Method

  • - roll out 2/3 of the pastry and line a loaf tin allowing any excess pastry to overhang the tin; chill for 30 minutes
  • - wilt the spinach leaves over a high heat, squeeze out as much water as possible and set aside to cool
  • - mix the ricotta, nutmeg and egg yolk together and season with salt and pepper to taste
  • - preheat the oven to 180C/Gas 4
  • - place one third of the chicken slices in the base of the pastry-lined tin; spoon over half the ricotta mixture and top with half the chives, walnuts and spinach
  • - continue layering up the ingredients finishing with the chicken slices
  • - brush the edges of the pastry with the beaten egg; roll out the remaining one third of the pastry and place over the top of the pie
  • - press down to seal the edges and trim; prick the top of the pastry and brush with the remaining beaten egg
  • - bake in the preheated oven for about 1 hour or until golden and cooked through
  • - allow to cool in the tin for 2 hours then turn out carefully and allow to cool completely
  • - chill overnight

 

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