Quail with a pistachio and spinach filling

A beautiful, tasty dish sure to impress guests

Recipe provided by Michael Diacono

(serves 4)


  • 4 boneless quails
  • 8 rashers of streaky bacon
  • 400g cooked spinach (you may use frozen spinach leaves)
  • 175g shelled pistachio nuts, roughly chopped
  • 1 cup fresh breadcrumbs
  • 1 clove garlic, finely chopped
  • Salt and pepper
  • Some grated nutmeg
  • Seasoned flour
  • Oil for frying
  • 1 onion, finely chopped
  • 400ml Port or good red wine


  1. Drain the spinach well and press out as much of the moisture as possible. 
  2. Transfer to a mixing bowl and add the nuts. 
  3. Mix in the breadcrumbs and garlic then season with grated nutmeg, salt and pepper.
  4. Place the quail flat on a board and season. 
  5. Fill with the spinach and roll up well. 
  6. Wrap with the bacon rashers and secure with toothpicks.
  7. Heat some olive oil in a frying pan. Roll the quail in the flour and fry for a few mins till browned all over. 
  8. Add the chopped onion and cook for a few minutes till softened then douse carefully with the Port . 
  9. Reduce for 5 mins then transfer to a baking dish covered with foil for reheating later.
  10. To serve, heat oven to 200°C and place quail in the oven for 20 mins only. You may cut them down the middle before serving.