For the filling
4 1/2 cups of spinach leaves (300 g)
1 medium chicken breast (100 g)
5 slices of bread without crust, soaked in 1 cup of cream cheese (240 ml)
1/2 cup of grated Parmesan cheese (50 g)
1/2 teaspoon of salt
1/4 teaspoon of black pepper
For the dough
2 cups of all-purpose flour (240 g)
2 eggs
For the sauce
1/2 cup of butter (100 g)
1 tablespoon of dried thyme
1/3 cup of grated Parmesan cheese (50 g)
For the filling
4 1/2 cups of spinach leaves (300 g)
1 medium chicken breast (100 g)
5 slices of bread without crust, soaked in 1 cup of cream cheese (240 ml)
1/2 cup of grated Parmesan cheese (50 g)
1/2 teaspoon of salt
1/4 teaspoon of black pepper
For the dough
2 cups of all-purpose flour (240 g)
2 eggs
For the sauce
1/2 cup of butter (100 g)
1 tablespoon of dried thyme
1/3 cup of grated Parmesan cheese (50 g)
Prepare the filling: bring a steamer basket with water to a boil and steam the spinach until tender, about 5 minutes
Remove, chop, and set aside
Pulse the chicken breast, bread, Parmesan cheese, salt, and black pepper in a food processor until well combined
Transfer the mixture to a bowl and stir in the chopped spinach until smooth
Set aside
Prepare the dough: In a bowl, mix together the flour and eggs with a fork, making circular motions
Mix by hand until the dough comes together
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Cut into 24 squares of 3 inches each
Distribute the filling among them and shape into baskets
Place 12 of these baskets in the steamer basket and steam until cooked through, about 15 minutes
Repeat with the remaining baskets
Transfer to a serving platter and serve immediately
Prepare the sauce: In a small pan, melt the butter over low heat
Remove from heat and stir in the thyme
Stir in the Parmesan cheese until well combined
Spread the sauce over the baskets and serve
Nutrition information per serving: 613 calories.
