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.

Recipe Image
THIS RECIPE IS MADE USING
FODMAPPED Pumpkin, Spinach + Feta Risotto
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