For the filling
4 1/2 cups of spinach leaves (300 g)
1 medium chicken fillet (100 g)
5 slices of bread form without crust, crumbled, moistened with 1 cup of cream (240 ml)
1/2 cup grated Parmesan cheese (50 g)
1/2 teaspoon salt
1 dash of black pepper
For the dough
2 cups of all-purpose flour (240 g)
2 eggs
For the sauce
1/2 cup unsalted butter (100 g)
1 tablespoon dried thyme
1/3 cup grated Parmesan cheese (50 g)
For the filling
4 1/2 cups of spinach leaves (300 g)
1 medium chicken fillet (100 g)
5 slices of bread form without crust, crumbled, moistened with 1 cup of cream (240 ml)
1/2 cup grated Parmesan cheese (50 g)
1/2 teaspoon salt
1 dash of black pepper
For the dough
2 cups of all-purpose flour (240 g)
2 eggs
For the sauce
1/2 cup unsalted butter (100 g)
1 tablespoon dried thyme
1/3 cup grated Parmesan cheese (50 g)
Prepare the filling: bring a steamer basket with water to a boil and steam until tender (about 5 minutes)
Remove, chop, and reserve
Mix in a processor the chicken, bread, Parmesan, salt, and black pepper until well combined
Transfer to a bowl, add chopped spinach, and mix until smooth. Reserve
Prepare the dough: in a bowl, combine flour and eggs with a fork making circular motions
Knead by hand until smooth
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Cut into 24 squares of 8 cm
Distribute the filling among them and shape into baskets
Place 12 of them in the top of a steamer basket and steam until tender (about 15 minutes)
Do the same with the remaining baskets and transfer to a decorative platter
Prepare the sauce: in a small pan, melt butter over low heat
Remove from heat and add thyme, mixing well
Spread the sauce over the baskets and serve immediately
613 calories per serving
