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A recipe from Nancy Bordeleau Cinq Fourchettes

Chicken, spinach, and ricotta puff pastries

  • 24 servings
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Ingredients

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Directions

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  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. 
Chef's tip

Always cover unused pastry sheets with a damp cloth; otherwise they will become dry and brittle.