Chicken and Cheese Pie

Ingredients

500g shortcrust pastry

500g chicken (breast)

250g spinach

250g ricotta cheese

1 tsp nutmeg

1 egg yolk

Preheat oven to 180°C (350°F). Roll out a third of the dough and line a large, buttered cake tin with it.

The edges of the dough should hang out. Refrigerate the tin for half an hour. Place the spinach in a saucepan with boiling water and simmer over low heat until the leaves change color.

Place the spinach in a colander and gently squeeze out any excess moisture with a spoon. Place the ricotta in a bowl and mix with the nutmeg and egg yolk. Season with salt and black pepper.

Finely chop the chicken breasts and place them in the pan. Top with ricotta and spinach. Make several layers: chicken, ricotta, and spinach. The last layer should be chicken.

Roll out the remaining dough and place it on top of the pan, pressing the edges tightly. You can trim off any excess dough.

Prick the top of the pie with a fork to release steam, and bake in the oven until golden brown. Let the finished pie cool slightly, carefully turn it out onto a board, and let it rest overnight.

Bon appétit!