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  • Preparation
    1 hour
  • Cooking
    30 minutes
  • Serves: 4-6

Family chickenand vegetable filo pie

Ingredients

800g peeled pumpkin, cut into chunks
3 garlic cloves, unpeeled
Drizzle of olive oil
4 Tbsp Devondale Salted Butter
1 large egg
500g chicken thigh fillets, diced
50g baby spinach
300g feta, crumbled
Zest 1 lemon
80g toasted pine nuts
Sea salt and freshly ground pepper to season
12 filo pastry sheets
200g Devondale Salted Butter, melted
2 Tbsp Sesame seeds
Steamed Broccolini to serve

Directions

Step One

Preheat oven to 200C fan forced.

Place pumpkin and garlic on an oven tray, drizzle with oil and bake for 30 minutes, until soft.

Remove from oven, remove garlic from skins and discard. Place pumpkin and garlic in food processor and blend until smooth. Add 4 tablespoons butter and egg and mix to combine.

Set aside.

In a large mixing bowl, add chicken, spinach and feta. Pour over the pureed pumpkin and stir well. Add lemon zest and pinenuts and stir through. Season with salt and pepper.

Set aside.

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