If you’ve been searching for a delicious, comforting, and truly satisfying ricotta chicken recipe, you’ve just found the one you’ll want to make again and again. This recipe blends shredded chicken, creamy ricotta, savory parmesan, aromatic garlic, and spinach, all wrapped in buttery filo. The result is golden, crispy, and irresistibly creamy on the inside. Jump to Ingredients
PREP 35
MIN COOK 30 MIN
SERVES 8
Ricotta chicken recipes are incredibly versatile, offering both comfort-food warmth and refined Italian-inspired elegance. You can serve these ricotta chicken pies as appetizers, light lunch, dinner, or even party finger-food. They store well, reheat well, and the flavors deepen the next day.
In this article, we’ll explore the full ricotta chicken recipe, step-by-step instructions, ingredient insights, texture secrets, pairing suggestions, healthy alternatives, plus tips for best results every single time.
Why This Ricotta Chicken Recipe Works
This recipe is all about balancing flavors and textures. The ricotta makes the filling creamy. Parmesan adds saltiness, umami, and richness. The chicken provides protein and structure. Garlic and spinach bring freshness and aroma. And filo pastry delivers the ideal crispy-to-soft contrast.
This ricotta chicken recipe is:
- high-protein
- family-friendly
- easy to make
- perfect for entertaining
- flexible for substitutions
Many chicken recipes use heavy cream or béchamel to create creaminess. However, using ricotta instead results in a lighter, fluffier, and more elegant filling.
Ingredients for the Best Ricotta Chicken Recipe
Ingredients
1 tbsp olive oil
250g frozen chopped spinach, thawed and squeezed of excess moisture
2 cloves garlic, crushed
1 cup (150g) shredded cooked chicken, warmed
250g ricotta (Perfect Italiano™ Ricotta if available)
1 cup (125g) grated parmesan
2 eggs, lightly beaten
14 sheets filo pastry
125g butter, melted
Tomato chutney, to serve
This ingredient combination brings together Mediterranean flavors with the practicality of modern kitchen shortcuts. Using pre-cooked chicken makes preparation faster and ensures consistent results.
Step-by-Step Method for the Ricotta Chicken Recipe
1. Cook the spinach and garlic
Heat olive oil in a small frying pan over medium heat. Add spinach and garlic and cook for 1 minute. Remove to a large bowl. Let cool for 2 minutes.
This step removes excess moisture and infuses spinach with garlic aroma.
2. Add chicken and cheeses
Add shredded chicken, ricotta, parmesan, and eggs. Season to taste. Mix well.
The mixture should have a creamy, spoonable texture — not watery and not too thick.
3. Prepare the filo pastry
Place a sheet of filo on a clean surface. Brush with melted butter.
Add another sheet of filo on top. Brush again.
Add a third sheet. Brush again.
Fold over. Cut into 4 equal squares.
Repeat with two more filo sheets for the top layers.
Filo pastry is delicate, and the butter ensures flakiness and browning.
4. Fill the pies
Brush pie maker with butter.
Press a filo square into each pie mold.
Add ⅓ cup of filling.
Fold the pastry tips over the mixture.
Brush top of pastry with butter.
Scrunch reserved filo squares on top.
This creates that signature rustic layered look.
5. Cook
Close the lid and turn on the pie maker. Cook for 15 minutes or until pastry is golden.
If cooking in an oven, bake at 180°C (350°F) until golden and crisp.
6. Cool briefly
Transfer pies to a cooling rack. Repeat with remaining filo, butter, and filling to make 8 pies.
Cooling ensures the filling stays creamy and cohesive inside the pastry.
7. Serve
Serve warm, ideally with tomato chutney or tomato relish.
Pro Tips for the Best Ricotta Chicken Recipe
- Always squeeze moisture out of spinach
Too much moisture makes the filling watery. - Warm the shredded chicken slightly
Cold chicken cools down the filling and prevents proper heating. - Use high-quality ricotta
Cheap ricotta can be grainy — full-fat ricotta makes a smoother texture. - Don’t be shy with the butter
Filo thrives on fat — it makes the layers crisp and golden. - Season well
Ricotta is mild — it needs salt and cheese to bring depth.
Ingredient Substitutions and Variations
This ricotta chicken recipe is adaptable and can handle substitutions.
Cheese substitutions
Instead of parmesan, try:
- asiago
- pecorino romano
- grana padano
For a creamier variation:
- add mozzarella to the filling
Chicken substitutions
Instead of chicken:
- turkey
- ham
- smoked salmon
- cooked bacon
- vegetarian version: mushrooms or roasted peppers
Spinach substitutions
Try using:
- chopped kale
- swiss chard
- baby spinach
Serving Suggestions
Ricotta chicken pies pair beautifully with:
- tomato chutney
- herbed yogurt sauce
- balsamic roasted tomatoes
- simple rocket salad
- garlic aioli
- marinara
For a full meal:
- serve with fresh salad
- grilled vegetables
- cauliflower mash
- vegetable soup
- polenta
Health Benefits of Ricotta Chicken Pies
This ricotta chicken recipe offers:
- high protein
- balanced fat
- minerals from spinach
- calcium from cheese
Using filo pastry rather than puff pastry reduces heavy greasiness and keeps texture lighter.
Storage and Reheating
These pies can be:
- refrigerated 3–4 days
- frozen up to 3 months
Reheat in:
- oven or air fryer (best)
- microwave (acceptable but less crispy)
Avoid reheating in a sealed container — steam will soften pastry.
Common Mistakes to Avoid
- Not squeezing spinach dry
- Undersalting filling
- Using too much filling
- Using cold chicken
- Applying too little butter to filo
Each mistake affects crispness and flavor.
Why This Is the Only Ricotta Chicken Recipe You Need
This ricotta chicken recipe is simple, satisfying, elegant, and crowd-pleasing. It’s ideal for entertaining, batch-cooking, snack plates, family meals, and even lunchbox options.
It looks impressive but is easy to make — especially with a pie maker. The flavor combination of creamy ricotta, chicken, garlic, and parmesan wrapped in crisp pastry is timeless.
If you’re looking for more simple cooking guides, check out our How to Cook Already Smoked Pork Chops tutorial.