Ingredients
Phyllo pastry:
- 600g cake flour
- 150ml olive oil
- 30ml white wine vinegar
- 10ml salt
- 300g water
- 250ml olive oil
- 500ml cake flour
- 500ml corn flour
Chicken ricotta and spinach filling:
- 375g chicken breasts
- 375g chicken thighs
- 300g spinach, de-stalked
- 5 cloves garlic, crushed
- 400g ricotta cheese
- 150g feta cheese
- 2 lemons, rind and juice
- 50g sundried tomatoes
- 50g pine nuts, roasted
- 2 tbsp olive oil
- salt and pepper
Preparation method
Phyllo pastry:
- Combine the flour and salt, make a well in the centre
- Pour in the vinegar and olive oil, mix for 30 seconds using a dough hook, to combine
- Add 260g of the water and mix until all the water is absorbed
- The dough should be elastic, if it is still crumbly, add water a few drops at a time
- Divide the dough into 80g balls and roll in a little olive oil
- Wrap in cling wrap and rest for 1 hour
- Roll out the dough on a mix of flour and corn flour with a rolling pin
- Keep turning the dough and using lots of flour and corn flour roll out until thin
- Set aside between damp cloths until needed
Chicken ricotta and spinach filling:
- Fry the chicken in olive oil until just cooked and add the spinach to wilt, then cool
- Fry off the garlic in the remaining pan juices and set aside
- Mix together ricotta, feta, garlic, lemon, sundried tomatoes and pine nuts
- Add the chicken and spinach, season to taste
- Preheat oven to 180 C and oil a 23cm loose-bottomed tin
- Line the bottom of the tin with several layers of pastry, well oiled in between
- Ensure that the pastry drapes up the sides and over the tin
- Add the prepared filling
- Cover with several layers of well oiled pastry
- Roll the excess pastry into a decorative border and score the top
- Use any leftover pastry to create decorations and attach to the pie using olive oil
- Bake for 50-60 minutes