Roast Pumpkin, Spinach + Feta Risotto & Chicken Pie
Roast Pumpkin, Spinach + Feta Risotto & Chicken Pie
Servings Prep Time
2Serves 5minutes
Cook Time
25minutes
Servings Prep Time
2Serves 5minutes
Cook Time
25minutes
Ingredients
  • 500g FODMAPPED Roast Pumpkin, Spinach + Feta Risotto500g = 1 pack
  • 2 Free range eggs
  • 100g Spinach leaves
  • 400g Cold roast chicken
  • 1 Red CapsicumFinely sliced
  • Freshly Ground Black Pepper
  • 2tbsp Parmesan cheeseFinely 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.