Italian Meat - Poultry and Game Recipes - Genoese Spinach and Chicken Pie (Torta di Spinaci e Pollo) Recipe

Ingredients

• 5 ml/1 tsp melted unsalted (sweet) butter

• 450 g/1lb fresh or frozen spinach, cooked and drained

• 4 eggs

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

• 100 g/4 oz/1/2 cup Ricotta cheese

• 2.5 ml/1/2 tsp grated nutmeg

• 225 g/8 oz/2 cups cooked chicken, minced (ground)

• 350 g/12 oz short crust pastry (basic pie crust)

• 30 ml/2 tbsp milk

• Salt and freshly ground black pepper

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Method:

1. Preheat the oven to 180°C/350°F/gas mark 4. Lightly butter a 25 cm/10 in flan dish (pie pan).

2. Squeeze the spinach dry and chop coarsely. Place in a bowl and beat in the eggs and Parmesan cheese.

3. Mix in the Ricotta and nutmeg. Stir in the minced chicken and season well. Roll out just over half of the pastry and line the dish.

4. Spoon the spinach and chicken mixture into the pastry. Brush the edges of the pastry with the milk and roll out the remaining pastry to use as a lid.

5. Trim, seal the edges with the prongs of a fork or crimp between finger and thumb.

6. Decorate with pastry trimmings and make a hole in the centre to allow steam to escape.

7. Brush over with the remaining milk and bake for 45 minutes until golden brown.