Chicken capsicum pies | Women's Weekly Food

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