Chicken capsicum pies
Enjoy these warm, flavoursome chicken capsicum pies. Full of fresh, delicious ingredients, these are perfect for your next dinner party or family gathering!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Saucepan
- Tongs
- Colander
- Oven
- Fork
- Mixing bowl
- Springform pan
- Pastry brush
- Plastic wrap
- Kitchen towel
- Chef's knife
- Spoon
- Cutting board
- Measuring cup
- Melted butter brush
- Serving platter
Ingredients
- 4 bunches spinach (800g), washed, trimmed
- 1/2 cup (125ml) water
- 1/4 cup (60ml) olive oil
- 4 large red onions (800g), halved, sliced thinly
- 2 fennel bulbs (600g), cliced thinly, fronds reserved
- 6 cloves garlic, crushed
- 2 cups (400g) long-grain rice
- 3 1/4 cup (810ml) chicken stock
- 1 tablespoon finely grated lemon rind
- 1/4 cup fresh oregano leaves, chopped
- 2 barbecued chickens (1.8kg), meat shredded
- 1 cup (150g) pouring cream
- 200 grams greek feta, crumbled
- 1 cup (150g) pitted kalamata olives, halved
- 150 grams butter, melted
- 30 sheets (2 packets) fillo pastry
- 4 large char-grilled red capsicums, sliced thickly
- 1 kilogram greek-style yoghurt
- 3 cloves garlic, crushed
- 2 tablespoons coarsely chopped fresh dill
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
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