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Chicken, Spinach & Ricotta Pithivier

This modern spin on a chicken pie will become a family favourite as soon as you take your first bite! Serve with steamed veggies and have dinner sorted in under an hour.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 2 teaspoons oil
  • 250 g chicken thigh, trimmed of any fat and diced
  • 1 small onion, chopped
  • 1 Continental Superb Stock Chicken Stock Pot
  • 2 cups chopped spinach
  • 125 g ricotta cheese
  • 50 g fresh breadcrumbs
  • ¼ tsp freshly grated nutmeg
  • ½ tsp ground black pepper
  • 2 sheets puff pastry
  • 1 egg beaten with 1 tsp water to glaze

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

724kcal

Energy (kJ)

3029kJ

Protein (g)

23.2g

Carbohydrate incl. fibre (g)

50.4g

Carbohydrate excl. fibre (g)

46.4g

Sugar (g)

2.8g

Fibre (g)

4.0g

Fat (g)

48.3g

Saturated fat (g)

13.7g

Unsaturated fat (g)

31.5g

Monounsaturated fat (g)

23.4g

Polyunsaturated fat (g)

7.9g

Trans fat (g)

0.1g

Cholesterol (mg)

116mg

Sodium (mg)

990mg

Salt (g)

2.48g

Vitamin A (IU)

8697IU

Vitamin C (mg)

26.5mg

Calcium (mg)

212mg

Iron (mg)

5.77mg

Total

2895kcal

12114kJ

92.9g

201.5g

185.4g

11.3g

16.1g

193.3g

54.9g

125.8g

93.5g

31.7g

0.2g

466mg

3961mg

9.91g

34787IU

105.8mg

847mg

23.07mg


  • 1 Preheat oven to 200˚C. Line a baking tray with baking paper. Heat oil in a frying pan and brown chicken and onion. Add Stock Pot and stir through until melted. Allow to cool slightly.
  • 2 Mix together the spinach, ricotta, breadcrumbs, nutmeg and pepper. Add chicken mixture and stir to combine.
  • 3 Cut 24cm rounds from each sheet of pastry. Place one round a baking sheet. Place filling in the centre of the pastry. 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.
  • 4 Bake for 25-30 minutes until golden. Allow to cool slightly before slicing and serve with steamed vegetables or salad.