GSABO - S2- Ep6 - Recipes

Chicken, Ricotta and Spinach Pie


The Great South African Bake Off - Past series

BBC Lifestyle


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