Ricotta Spinach Chicken Vol-Au-Vents

Recipe from What's For Lunch, Honey? 


8-10 vol-au-vents shells using this recipe
200g ricotta cheese
1 tablespoon olive oil
400g chicken filets, cut into small cubes
250g frozen spinach leaves
50g carrots, cut into juliennes
2 cloves garlic, finely chopped
salt and pepper 


  1. In a non-stick pan heat the olive oil and gently sauté the garlic until aromatic.

  2. Add the chicken cubes and cook until just beginning to brown. You do not want them to color too much.

  3. Throw in the spinach leaves and cook until thawed and the liquid has evaporated – approx. 3-4 minutes.

  4. Stir in the ricotta cheese, season to taste and cook the mixture for another 1 or two until the ricotta has heated through. Finally add the carrot strips and then turn the heat off. Allow the mixture to cool in the pan.

  5. Fill vol-au-vent shells with the mixture. This can be served either cold or warm. In both cases fill the vol-au-vents only minutes before serving.