the test : All the ingredients for the dough mix in harvester and izmesva dough. On paste : Chicken fillets are washed and dried with bacon grind to combine or machine to grind meat. Fry the onion in the butter, taking care not to burn and stew with white wine. Minced meat mixed with onions, cream, olives, pistachios, eggs and stir well. Season with salt, white pepper and nutmeg. On the stuffing : Chicken fillets for stuffing Wash, dry and scatter spices. Blanched spinach and dry. The leaves are arranged one over another in the form of a rectangle, which is put on the chicken strips and rolled up. In the form of cake with dimensions 30h11 cm put 2/3 of the dough, rolled into crust 2 cm thick. Top put part of pate. In the middle put spinach roll and top cover with the rest of the paste. The rest of the dough is rolled out crust 2 cm thick. Cover the paste with this crust, making a ledge at the end and two holes in which are placed vents of foil - where the steam to escape. Spread the dough with yolk. Bake in a preheated oven at 220 C for 15 minutes, then reduced to 180 C and baked for another 45 min. Prepare jelly broth and wine, as instructed by the packet gelatin. Allow jelly to tighten. After pate baking, allow to cool, cut out of one side of the cover, lift slightly and fill with semi-tight jelly. Allow to set. Consumed chilled, the next day.