Roast Pumpkin, Spinach + Feta Risotto & Chicken Pie

Votes: 1
Rating: 3
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Roast Pumpkin, Spinach + Feta Risotto & Chicken Pie

Votes: 1
Rating: 3
You:
Rate this recipe!

Print Recipe
Prep Time: 5minutes

 Cook Time: 25minutes
Servings: Serves Unit of measure:
Ingredients
  • 500 g FODMAPPED Roast Pumpkin, Spinach + Feta Risotto 500g = 1 pack
  • 2 Free range eggs
  • 100 g Spinach leaves
  • 400 g Cold roast chicken
  • 1 Red Capsicum Finely sliced
  • Freshly Ground Black Pepper
  • 2 tbsp Parmesan cheese Finely grated
Ingredients
  • 500 g FODMAPPED Roast Pumpkin, Spinach + Feta Risotto 500g = 1 pack
  • 2 Free range eggs
  • 100 g Spinach leaves
  • 400 g Cold roast chicken
  • 1 Red Capsicum Finely sliced
  • Freshly Ground Black Pepper
  • 2 tbsp Parmesan cheese Finely grated
Instructions
  1. Preheat oven to 180˚C
  2. In a large bowl combine Fodmapped Roasted Pumpkin, Spinach & Feta Risotto, eggs, spinach leaves, sliced roast chicken and red capsicum - mix well to combine.
  3. Pour mixture into a lightly greased 20cm shallow baking dish, season with black pepper.
  4. Sprinkle over the grated parmesan cheese.
  5. Bake the pie in the pre-heated oven 180˚C for 20 minutes until egg is set and pie is golden.
  6. Remove from oven and cool for 5 minutes prior to serving. Delicious served hot or cold.
Recipe Notes
Enjoy this recipe, it has been tested to be low in FODMAPs when prepared and served as instructed.

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