A recipe from Nancy Bordeleau Cinq Fourchettes

Chicken, spinach, and ricotta puff pastries

Name: Chicken, spinach, and ricotta puff pastries
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 24 servings
Ingredients: 1 package (about 600 g) Exceldor boneless chicken thighs; 16 phyllo pastry sheets, thawed; 400 g container ricotta; 500 g bag frozen spinach, thawed and rinsed; 3 or 4 sprigs fresh thyme; Salt and pepper; Vegetable oil

24 servings
40 minutes
20 minutes

Difficulty: Easy

Cook in: Oven

Cocktail snacks

Ingredients

1 package (about 600 g) Exceldor boneless chicken thighs
16 phyllo pastry sheets, thawed
400 g container ricotta
500 g bag frozen spinach, thawed and rinsed
3 or 4 sprigs fresh thyme
Salt and pepper
Vegetable oil

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Directions

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Heat a little oil in a skillet and cook chicken thighs. Meanwhile, combine spinach, ricotta, and sprigs of thyme.
Season mixture with salt and pepper.
Preheat oven to 400°F (200°C).
Once the chicken thighs are cooked, cut them into small pieces and combine with ricotta mixture.
Taste and adjust seasoning as needed.
Lay a phyllo pastry sheet on work surface. Lightly oil.
Lay another sheet over the first and lightly oil.
Use a knife or pizza cutter to cut pastry into three strips lengthwise.
Place 2 tbsp. of filling on upper corner of strip.
Fold pastry over into a triangle. Continue folding in triangles to the end of the strip.
Place puff on a baking sheet lined with parchment paper.
Repeat these steps to make the other puffs.
Drizzle a little oil over puffs and bake for 20 minutes.