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Chicken and Spinach Pies
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Chicken and Spinach Pies

Love spinach, but can’t be bothered fiddling about with all that washing and chopping? Wattie's Frozen Free Flow Spinach makes this recipe dead easy.

Makes 4
Prep Time 20 minutes
Cook Time 20 minutes
Ingredients
350 g bag Wattie's frozen Free Flow Spinach, defrosted
3 Tbsp cream cheese
¼ tsp salt
¼ tsp pepper
¼ tsp nutmeg
2 sheets frozen pre-rolled puff pastry
4 Tegel Chicken breast fillets, skin removed
milk to glaze

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Free-flow spinach

Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.

Method
Step 1
1. Preheat oven to 220°C. Mix the Wattie's Frozen Free Flow Spinach with the cream cheese, nutmeg, salt and pepper.
Step 2
2. Take the pastry sheets and cut in half diagonally. Place 1/4 of the spinach mixture in the centre of each triangle and place the Tegel Chicken Breast on top.
Step 3
3. Bring the long ends down to cover the chicken and fold the thicker corner on top to completely enclose. Pinch ends together.
Step 4
4. Transfer to a greased baking tray. Brush with milk to glaze. Bake for 15-20 minutes until hot and golden.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
350 g bag Wattie's frozen Free Flow Spinach, defrosted
3 Tbsp cream cheese
¼ tsp salt
¼ tsp pepper
¼ tsp nutmeg
2 sheets frozen pre-rolled puff pastry
4 Tegel Chicken breast fillets, skin removed
milk to glaze
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