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CHICKEN AND SPINACH PIE
PREP: 15 MINUTES | COOK TIME: 28 MINUTES | MAKES: 4 SERVINGS | SEAR/SAUTÉ: 2 MINUTES APPROX
APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE COOK: 20 MINUTES | BAKE/ROAST: 6 MINUTES
DIRECTIONS
1 Place chicken, onion, garlic, stock, salt and
pepper in the pot; stir to combine.
2 Assemble the pressure lid, making sure the
pressure release button is in the SEAL position.
Select PRESSURE and set to HI. Set time
to 20 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4 Select SEAR/SAUTÉ and set to 3 (medium).
Select START/STOP to begin. Add spinach
to pot, stirring to combine.
5 Add flour to pot; stir to combine. Continue stirring
until sauce thickens, approximately 2 minutes.
Once the sauce has thickened, select START/STOP
to turn off SEAR/SAUTÉ. Add dill, spring onions,
and feta cheese. Stir to incorporate.
6 Place filo pastry, 2 sheets at a time, evenly
over the chicken mixture. Using a pastry brush,
liberally brush each layer with melted butter.
7 Close crisping lid. Select BAKE/ROAST, set
temperature to 180°C, and set time to 6 minutes.
Select START/STOP to begin.
8 When cooking is complete, allow to cool for
5 minutes before serving.
INGREDIENTS
750g uncooked boneless,
skinless chicken thighs
1 onion, peeled, diced
3 cloves garlic, peeled, minced
120ml chicken stock
2 teaspoons sea salt
1 teaspoon ground black pepper
500g fresh baby spinach
1 tablespoon plain flour
1 tablespoon fresh dill
1 bunch spring onions, chopped
185g feta cheese
6 sheets filo pastry, thawed
115g unsalted butter, melted
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Questions? ninjakitchen.co.uk
MAIN MEALS
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