Chicken Roasted Capsicum, Olive and Feta Pie Recipe


Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageCuisine
DishMain Ingredient
Interest Group


 Olive oil2 Tablespoon
 Leek1 Large, washed and sliced
 Garlic1 Clove (5 gm), crushed
 Chicken breasts1 Pound, diced (500 Gram)
 Spinach1 Bunch (100 gm), washed and blanched (English Variety)
 Red capsicum2 , roasted and diced
 Black olives2 Ounce, pitted and halved (60 Gram)
 Feta cheese7 Ounce, crumbled (200 Gram)
 Parsley2 Tablespoon, chopped
 Oregano1 Tablespoon, chopped
 Cream2 Fluid Ounce (60 Milliliter)
 Freshly ground pepper To Taste
 Filo pastry sheets16
 Olive oil1 Tablespoon (Extra)
 Butter1 Tablespoon, melted
 Sesame seeds1 Tablespoon


1. Pre-heat oven to 180°C / 350° F.
2. Heat one tablespoon oil In a large fry pan, add leek and garlic, and cook for five minutes or until soft. Set aside.
3. Heat extra oil, add chicken in batches, and cook for 6-8 minutes.
4. Drain spinach, squeeze out excess water, and chop roughly.
5. In a large bowl, combine chicken, spinach, capsicum (peppers), olives, feta, parsley, oregano, eggs, cream and pepper. Stir until well combined. Set aside.
6. Lightly grease a 23 x 23 cm / 9 x 9 in square baking dish. Combine the extra oil and butter.
7. Lay out sheets of filo, put two together, and brush with the oil mixture. Put another two on top, and brush again. Continue to repeat this until you have four double sheets. Line the baking dish with the filo, and trim around the edges. Fill with the chicken mixture. Brush the remaining sheets with oil (the same as before, using the same amount). Place the filo on top of the baking dish, tucking the edges inside the baking dish.
8. Brush the top with the oil mixture, sprinkle with sesame seeds, and bake in the oven for 40-45 minutes.