Name: Colourful chicken pie
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 6.00 chicken breast fillets sliced; 2.00 garlic cloves, crushed; 45.00 ml fresh chillies 573; 20.00 ml lemon juice; 600.00 g spinach boiled; 50.00 ml sundried tomatoes marinated, sliced; 200.00 ml feta cheese crumbled; 1.00 avocado sliced; 6.00 eggs large, slighly beaten; 5.00 ml dried oregano

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Ingredients (10)

6.00	chicken breast fillets — sliced
2.00	garlic — cloves, crushed
45.00 ml	fresh chillies — 573
20.00 ml	lemon juice

quantities shortcrust pastry

600.00 g	spinach — boiled
50.00 ml	sundried tomatoes — marinated, sliced
200.00 ml	feta cheese — crumbled
1.00	avocado — sliced
6.00	eggs — large, slighly beaten
5.00 ml	dried oregano

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Method:

Mix sliced chicken pieces with garlic, olive oil and lemon juice and refrigerate.
Roll out three quarters of the pastry and line a greased 23 cm deep springform baking tin. Prick the base with a fork, then chill while you prepare the filling.
Fry chicken over high heat for one minute, until just cooked. Season to taste. Cool.
Spoon half the cooled chicken into the pastry case. Top with spinach, sun-dried tomatoes, feta, avocado slices and remaining chicken.
Mix five eggs, origanum and salt and pepper to taste. Pour over the filling.
Roll out remaining pastry in a circle shape to cover and pie. Press edges together to seal. Decorate with shapes cut from the pastry trimmings.
Brush with remaining egg and bake in preheated 180 °C oven for one hour or until pastry is golden.