Savor the delicious flavours of these Chicken, Spinach, and Ricotta Filo Pies, made with fresh ingredients in a handy pie maker. These individual pies are a versatile savoury treat, perfect for any occasion and dietary preference.
250g frozen chopped spinach, thawed and squeezed of excess moisture
2 cloves garlic, crushed
1 cup (150g) shredded cooked chicken, warmed (see tip)
250g Perfect Italiano Ricotta
1 cup (125g) Perfect Italiano Traditional Grated Parmesan
2 eggs, lightly beaten
Salt and pepper, to taste
14 sheets filo pastry
125g butter, melted
Tomato chutney, to serve
Heat oil in a small frying pan over a medium heat. Add spinach and garlic, cook for 1 minute. Remove to a large bowl. Cool for 2 minutes.
Add chicken, Original Ricotta, Traditional Parmesan and eggs. Season with salt and pepper. Mix well.
Place one sheet of filo onto a clean dry surface. Brush with butter and top with one more sheet of filo. Repeat layering with another sheet of filo to make 3 layers. Brush filo with butter. Fold over. Cut into 4 equal squares.
Repeat process with another two sheets of filo and butter and set aside for the top.
Brush pie maker with butter. Press a square of pastry into each pie hole and fill with 1/3 cup filling (see tip, piemaker holes vary in size). Fold over pastry tips to enclose filling. Brush remaining filo with butter and gently scrunch on top of pies to cover filling. Close lid and turn on pie maker. Cook for 15 minutes or until pastry is golden.
Transfer pies to a cooling rack. Repeat with remaining filo, butter and filling to make 8 pies.
Keep warm in the oven if necessary. Serve with tomato chutney.
