Cookbook UHT Ricotta
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | minuti |
Ingredients
| 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 |
Preparation
- Chop the onion
- Cut the chicken into cubes
- Brown the chicken with the onion for 2 minutes and add the white wine
- Add the spinach and cook for another 10 minutes
- Add the béchamel and mix
- Add the ricotta
- Overlap the three sheets of phyllo dough and cut squares
- Form the baskets in a muffin mold
- Add the filling
- Bake in a preheated oven at 180 degrees for about 8 minutes
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