CHICKEN RICOTTA AND SPINACH PIE

Yields1 Serving
 500 g shortcrust pastry
 225 g spinach leaves
 250 g ricotta
 1 tsp freshly grated nutmeg
 1 egg yolk
 500 g skinless chicken breast fillets cut into thin slices
 3 tbsp chopped fresh chives
 100 g walnuts chopped
 1 egg beaten
1

- 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