Chicken, Spinach And Olive Pot Pies Recipe

Name: Chicken, Spinach And Olive Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None red peppers, seeded, quartered; 28 oz spinach, washed, trimmed; 1/4 cup olive oil; 4 None onions, halved, thinly sliced; 1 1/4 lb fennel, thinly sliced, fronds chopped; 6 cloves garlic, minced; 14 oz long-grain rice; 4 cups chicken stock; 1 tbsp lemon zest; 1/2 bunch fresh oregano, leaves chopped; 2 None rotisserie chickens, meat shredded; 1 cup heavy cream; 7 oz Greek feta, crumbled; 5 oz pitted black olives, halved; ½ tbsp butter, melted; 30 sheets filo dough; -1 None Herb Yogurt; 4 cups Greek yogurt; 3 cloves garlic, minced; 2 tbsp coarsely chopped fresh dill; 2 tbsp coarsely chopped fresh flat-leaf parsley leaves

Servings: persons

4 None red peppers, seeded, quartered
28 oz spinach, washed, trimmed
1/4 cup olive oil
4 None onions, halved, thinly sliced
1 1/4 lb fennel, thinly sliced, fronds chopped
6 cloves garlic, minced
14 oz long-grain rice
4 cups chicken stock
1 tbsp lemon zest
1/2 bunch fresh oregano, leaves chopped
2 None rotisserie chickens, meat shredded
1 cup heavy cream
7 oz Greek feta, crumbled
5 oz pitted black olives, halved
½ tbsp butter, melted
30 sheets filo dough
-1 None Herb Yogurt
4 cups Greek yogurt
3 cloves garlic, minced
2 tbsp coarsely chopped fresh dill
2 tbsp coarsely chopped fresh flat-leaf parsley leaves

1
Preheat broiler.
2
Place peppers, skin-side up, on 2 large baking trays. Broil for 10 mins, or until skin blisters and blackens. Transfer to a large bowl, cover with plastic wrap and let cool for 15 mins. Peel then thickly slice.
3
Combine spinach and 1/2 cup water in a large saucepan over medium-high heat. Cook until starting to wilt. Cover and cook for 2 mins, or until just wilted. Drain. Let cool slightly then squeeze out any excess liquid.
4
Heat oil in a large saucepan over medium heat. Cook onions, stirring, for 5 mins. Add fennel and garlic. Cook, stirring occasionally, for 10 mins, or until tender. Add rice and stir to coat. Add stock and bring to a boil. Reduce heat to lowest setting and cook, covered, for 16 mins, until liquid is absorbed. Set aside, covered, for 10 mins. Fluff mixture with a fork then transfer to a large bowl. Let cool for 15 mins. Stir in lemon zest, oregano, fennel fronds, chicken, cream, feta, olives and spinach. Season.
5
Preheat oven to 400u00b0F. Grease 2 - 9 1/4-inch springform pans with butter.
6
Place filo sheets on a clean work surface. Cover with plastic wrap then a damp tea towel. Brush 1 filo sheet with a little melted butter. Fold in 1/2 lengthwise and place over base of 1 pan allowing pastry to extend over side. Repeat with 11 more filo sheets, slightly overlapping, to line base and side of pan. Repeat with another 12 sheets of filo to line remaining pan.
7
Spoon 1/4 of the rice mixture into each pan. Top with 1/2 the pepper then another 1/4 of rice mixture. Fold in overhanging pastry to enclose filling.
8
Make 2 stacks of filo with remaining dough, brushing each layer with a little butter. Cut each into a 9 1/4-inch round. Place over pies, buttered-side up, pressing down to secure. Bake pies for 1 hour, rotating pans halfway through cooking time, or until browned and filling is hot. Let stand for 10 mins before removing from pans.
9
Meanwhile, to make the herb yogurt, combine all ingredients in a medium bowl. Season to taste. Chill, covered, until required.
10
Serve pies with herb yogurt.

1714

kcal

Calories

Fat

126

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 None red peppers, seeded, quartered, 28 oz spinach, washed, trimmed, 1/4 cup olive oil, 4 None onions, halved, thinly sliced, and more.

Yes, Chicken, Spinach And Olive Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken, Spinach And Olive Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions