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Chicken, ricotta and lemon pie
Chicken, ricotta and lemon pie
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Whip up a quick and delicious midweek meal with minimal ingredients and pantry staples.
Ingredients:
  • 250g baby spinach
  • 650g chicken breasts, thickly sliced (see note)
  • 2 cloves garlic, crushed
  • 2 tsp chopped rosemary leaves
  • 80ml (1/3 cup) extra virgin olive oil
  • 7 sheets filo pastry (see note)
  • 1 lemon, zested
  • 6 eggs
  • 30.00 ml plain flour
  • 200g ricotta
Instructions:
  • Preheat the oven to 220C. Place spinach in a bowl, cover with boiling water, and let it sit for 1 minute until wilted. Drain, then rinse with cold water. Squeeze out excess water and finely chop the spinach.
  • In a large bowl, generously season chicken with salt and pepper. Mix in garlic, rosemary, and 2 tablespoons of oil until well combined.
  • Preheat a 26cm ovenproof or regular frying pan over high heat. Sear chicken in 2 batches for 1 minute per side until golden. Transfer to a bowl and set aside the pan if using an ovenproof one.
  • Prepare the pan with 1 tablespoon of oil. Fold 6 sheets of filo pastry in half and arrange them in the pan, overlapping to cover the base and extending slightly beyond the rim. Drizzle with the remaining 1 tablespoon of oil. Scatter shredded filo pastry over the base. Add chicken, keeping the juices in the bowl.
  • Mix in fragrant lemon zest with the savory chicken juices, then blend in eggs and flour until smooth. Pour the mixture over the chicken, sprinkle with vibrant spinach and creamy ricotta, and crimp the overhanging pastry to create a beautiful crust.
  • For an ovenproof pan, cook over medium heat for 3 minutes, then transfer to the oven on the lowest shelf. Bake for 20 minutes until the pastry is golden and the filling is set. If using a cake pan, bake for 20 minutes on a heavy-based oven tray. Serve directly from the pan.

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