recipes
Chicken, Spinach & Fetta Pide
A delicious Greek style dish that's great for lunch or dinner!
makes 4
20 min prep
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ingredients
1 cup plain flour |
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instructions
step 1
Sift plain and self-raising flours into a medium sized bowl. Beat egg, oil and milk together and stir into the flour to make a soft dough. Knead lightly on a floured board, cover and refrigerate for 10 minutes.
step 2
Spray a non-stick frying pan with oil and cook frozen Birds Eye Chopped Onions and garlic for 2-3 minutes, add chicken mince and cook through. Drain liquid from pan.
step 3
Squeeze excess liquid from defrosted Birds Eye Chopped Spinach and combine with cooked chicken mixture and fetta. Season well with salt and pepper.
step 4
Divide the dough into 4 and roll out into ovals approximately ½ cm thick and place on a lightly floured oven tray. Place ½ cup chicken mixture down the centre of each oval of dough. Fold pastry edges over leaving most of the filling exposed and seal by twisting pastry ends.
step 5
Brush dough with beaten egg and bake in a preheated oven at 200°C for 15 minutes. Squeeze lemon over pides and serve with Greek style yoghurt.
recipe tip
- Add 1 teaspoon grated lemon rind to chicken mixture in step 3.
- Garnish with chopped chives.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2270kJ (542Cal) | 701kJ (167Cal) |
| Protein | 31.3g | 9.7g |
| Fat- Total | 26.5g | 8.2g |
| - Saturated | 9.2g | 2.8g |
| Carbohydrate | 42.5g | 13.1g |
| - Sugars | 4.9g | 1.5g |
| Dietary Fibre | 4.0g | 1.2g |
| Sodium | 535mg | 165mg |
| Potassium | 657mg | 203mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Chicken, Spinach & Fetta Pide
Chicken, Spinach & Fetta Pide
A delicious Greek style dish that's great for lunch or dinner!
ingredients
1 cup plain flour
½ cup self raising flour
1 egg
2 tablespoons olive oil
½ cup milk
1 cup frozen Birds Eye Chopped Onions
2 cloves garlic, peeled and crushed
300g chicken mince
½ x 250g packet frozen Birds Eye Chopped Spinach, defrosted
100g fetta, crumbled
1 egg, beaten
1 lemon, cut into wedges
Greek style yoghurt for serving
instructions
step 1
Sift plain and self-raising flours into a medium sized bowl. Beat egg, oil and milk together and stir into the flour to make a soft dough. Knead lightly on a floured board, cover and refrigerate for 10 minutes.
step 2
Spray a non-stick frying pan with oil and cook frozen Birds Eye Chopped Onions and garlic for 2-3 minutes, add chicken mince and cook through. Drain liquid from pan.
step 3
Squeeze excess liquid from defrosted Birds Eye Chopped Spinach and combine with cooked chicken mixture and fetta. Season well with salt and pepper.
step 4
Divide the dough into 4 and roll out into ovals approximately ½ cm thick and place on a lightly floured oven tray. Place ½ cup chicken mixture down the centre of each oval of dough. Fold pastry edges over leaving most of the filling exposed and seal by twisting pastry ends.
step 5
Brush dough with beaten egg and bake in a preheated oven at 200°C for 15 minutes. Squeeze lemon over pides and serve with Greek style yoghurt.
makes 4 20 min prep recipe tip
- Add 1 teaspoon grated lemon rind to chicken mixture in step 3.
- Garnish with chopped chives.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au