Cookbook UHT Ricotta

Spinach and Chicken Phyllo Dough

UHT Ricotta

Difficulty People Time
Easy 4 minuti
200 mL bechamel Sterilgarda
100 g UHT Ricotta Cheese Sterilgarda
200 g chicken breast
3 sheets phyllo dough
1 onion small
50 mL white wine
200 g spinach boiled
  1. Chop the onion
  2. Cut the chicken into cubes
  3. Brown the chicken with the onion for 2 minutes and add the white wine
  4. Add the spinach and cook for another 10 minutes
  5. Add the béchamel and mix
  6. Add the ricotta
  7. Overlap the three sheets of phyllo dough and cut squares
  8. Form the baskets in a muffin mold
  9. Add the filling
  10. Bake in a preheated oven at 180 degrees for about 8 minutes
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