Name: Chicken, Capsicum, Olive and Fetta Pie Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: 1 tbs olive oil; 1 leek large sliced; 1 garlic clove; 500g chicken breast fillets diced; 250g frozen spinach drained roughly chopped thawed; 340g capsicum drained roasted roughly chopped; 235g black olives drained sliced; 200g fetta crumbled; 2 tbs parsley chopped; 1 tbs oregano; 3 eggs; 3/4 cup cream; 2 sheets puff pastry thawed; 1 tsp sesame seeds

by Lanalee Last updated on 07/09/2019

This pie has become a regular meal in our house. - Lanalee

Ingredients

1 tbs olive oil
1 leek large sliced
1 garlic clove
500g chicken breast fillets diced
250g frozen spinach drained roughly chopped thawed
340g capsicum drained roasted roughly chopped
235g black olives drained sliced
200g fetta crumbled
2 tbs parsley chopped
1 tbs oregano
3 eggs
3/4 cup cream
2 sheets puff pastry thawed
1 tsp sesame seeds

Method

Step 1

Preheat oven to 180C.
Step 2

Heat oil in pan and cook leek and garlic. Add chicken pieces and cook through.
Step 3

Place spinach in a bowl. Add chicken mixture, capsicum, olives, feta, parsley, oregano, eggs and cream, and stir until combined.
Step 4

Lightly grease a 22cm square baking dish or cake tin.
Step 5

Place 1 sheet puff pastry on bottom. Put the chicken mixture into the tray and cover with the remaining sheet of pastry.
Step 6

Press ends together and trim edges. Place knife cuts in pie to let steam out. Brush with melted butter and sprinkle with sesame seeds.
Step 7

Bake at 180C for 45 minutes or until golden.