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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 Stock Pot Chicken
  • 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)

706kcal

Energy (kJ)

2952kJ

Protein (g)

21.0g

Carbohydrate incl. fibre (g)

47.5g

Carbohydrate excl. fibre (g)

45.2g

Sugar (g)

2.5g

Fibre (g)

2.3g

Fat (g)

48.0g

Saturated fat (g)

13.7g

Unsaturated fat (g)

31.2g

Monounsaturated fat (g)

23.4g

Polyunsaturated fat (g)

7.8g

Trans fat (g)

0.1g

Cholesterol (mg)

116mg

Sodium (mg)

928mg

Salt (g)

2.32g

Vitamin A (IU)

1312IU

Vitamin C (mg)

4.3mg

Calcium (mg)

134mg

Iron (mg)

3.63mg

Total

2823kcal

11809kJ

83.9g

190.0g

180.9g

9.9g

9.1g

192.1g

54.7g

124.7g

93.5g

31.2g

0.2g

466mg

3712mg

9.29g

5249IU

17.3mg

535mg

14.54mg