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CHICKEN, SPINACH, AND RICOTTA PUFF PASTRIES

COLLABO FEUILLETES AU POULET AUX e PINARDS ET a LA RICOTTA

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

Thighs Appetizers / tapas Oven Cocktail hour
6 and more Portions
40 min Prepping
40 min Cooking
Recipe Easy

Ingredients

  • 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

Directions

Click the steps to erase them.

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