Recipe

Chicken, spinach and olive pies

Feed the whole family tonight with these warm, hearty and super tasty chicken, spinach and olive pies! They're packed full of fresh ingredients that will leave you feeling satisfied.

  • 10 mins preparation
  • 1 hr 40 mins cooking
  • Serves 20
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Ingredients

Chicken, spinach and olive pies
  • 4 large red capsicums, (1.4kg)
  • 4 bunch spinach (800g), washed, trimmed
  • 1/2 cup (125ml) water
  • 1/4 cup (60ml) olive oil
  • 4 large red onions (800g), halved, sliced thinly
  • 2 bulbs fennel (600g), sliced thinly, fronds reserved
  • 6 clove garlic, crushed
  • 2 cup (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 (250ml) pouring cream
  • 200 gram greek feta, crumbled
  • 1 cup (150g) pitted kalamata olives, halved
  • 150 gram butter, melted
  • 30 sheets fillo pastry
Herbed yoghurt
  • 1 kilogram greek-style yoghurt
  • 3 clove garlic, crushed
  • 2 tablespoon coarsely chopped fresh dill
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

Chicken, spinach and olive pies
  • 1
    Preheat grill to high.
  • 2
    Seed and quarter capsicums; place, skin-side up, on two large oven trays. Place under grill, one tray at a time, 10 minutes or until skin blisters and blackens. Transfer to a large bowl. Cover with plastic wrap; cool 15 minutes. Peel then thickly slice.
  • 3
    Place spinach and the water, in a large saucepan over medium-high heat; cook, turning spinach with tongs or until starting to wilt. Cover with a lid; cook, further 2 minutes or until just wilted. Drain well. Cool slightly, then squeeze out excess liquid.
  • 4
    Heat oil in a large saucepan over medium heat; cook onion, stirring, 5 minutes. Add fennel and garlic; cook, stirring occasionally, 10 minutes or until vegetables are tender. Add rice, stir to coat. Add stock; bring to the boil. Cover with a tight-fitting lid, reduce to lowest heat, cook 16 minutes until liquid is absorbed. Stand, covered, 10 minutes. Fluff mixture with a fork; transfer to a large bowl. Cool 15 minutes. Stir in rind, oregano, chopped fennel fronds, chicken, cream, feta, olives and spinach. Season.
  • 5
    Preheat oven to 200°C. Grease two 23cm springform pans with some of the melted butter.
  • 6
    Place fillo pastry sheets on a clean work surface; cover with plastic wrap, then a damp tea towel. Brush 1 fillo sheet with a little melted butter. Fold in half lengthways and place over the base of one pan allowing pastry to extend over the side. Repeat with 11 more fillo sheets, slightly overlapping, to line the base and side of the pan. Spoon a quarter of the rice mixture into the pan. Top with half the capsicum, then another quarter of rice mixture. Fold in the overhanging pastry to enclose filling.
  • 7
    Brush another fillo sheet with a little melted butter. Top with 2 more sheets, brushing each layer with a little butter. Using the pan as a guide, with a sharp knife, cut a 23cm up. Press down to secure.
  • 8
    Repeat steps 6 and 7 with remaining fillo, butter, filling and capsicum, for second pie.
  • 9
    Bake pies for 1 hour, swapping pans halfway through cooking time, or until browned and filling is hot. Stand for 10 minutes before removing from pans.
  • 10
    Meanwhile, make herbed yoghurt. Combine ingredients in a medium bowl; season to taste. Refrigerate, covered, until required.
  • 11
    Serve pie with herbed yoghurt.

Notes

Pies can be prepared up to the end of step 8, a day ahead. Refrigerate, covered. Allow a little longer cooking time so the heat has time to reach the chilled interior. You will need to buy two packets of fillo pastry for this recipe; you will have a few sheets left over.

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