Chicken, Spinach And Olive Pot Pies - cooking recipe

Ingredients

4 None red peppers, seeded, quartered
28 oz spinach, washed, trimmed
1/4 cup olive oil
4 None onions, halved, thinly sliced
1 1/4 lb fennel, thinly sliced, fronds chopped
6 cloves garlic, minced
14 oz long-grain rice
4 cups chicken stock
1 tbsp lemon zest
1/2 bunch fresh oregano, leaves chopped
2 None rotisserie chickens, meat shredded
1 cup heavy cream
7 oz Greek feta, crumbled
5 oz pitted black olives, halved
12 tbsp butter, melted
30 sheets filo dough
-1 None Herb Yogurt
4 cups Greek yogurt
3 cloves garlic, minced
2 tbsp coarsely chopped fresh dill
2 tbsp coarsely chopped fresh flat-leaf parsley leaves

Preparation

Preheat broiler.
Place peppers, skin-side up, on 2 large baking trays. Broil for 10 mins, or until skin blisters and blackens. Transfer to a large bowl, cover with plastic wrap and let cool for 15 mins. Peel then thickly slice.
Combine spinach and 1/2 cup water in a large saucepan over medium-high heat. Cook until starting to wilt. Cover and cook for 2 mins, or until just wilted. Drain. Let cool slightly then squeeze out any excess liquid.
Heat oil in a large saucepan over medium heat. Cook onions, stirring, for 5 mins. Add fennel and garlic. Cook, stirring occasionally, for 10 mins, or until tender. Add rice and stir to coat. Add stock and bring to a boil. Reduce heat to lowest setting and cook, covered, for 16 mins, until liquid is absorbed. Set aside, covered, for 10 mins. Fluff mixture with a fork then transfer to a large bowl. Let cool for 15 mins. Stir in lemon zest, oregano, fennel fronds, chicken, cream, feta, olives and spinach. Season.
Preheat oven to 400\u00b0F. Grease 2 - 9 1/4-inch springform pans with butter.
Place filo sheets on a clean work surface. Cover with plastic wrap then a damp tea towel. Brush 1 filo sheet with a little melted butter. Fold in 1/2 lengthwise and place over base of 1 pan allowing pastry to extend over side. Repeat with 11 more filo sheets, slightly overlapping, to line base and side of pan. Repeat with another 12 sheets of filo to line remaining pan.
Spoon 1/4 of the rice mixture into each pan. Top with 1/2 the pepper then another 1/4 of rice mixture. Fold in overhanging pastry to enclose filling.
Make 2 stacks of filo with remaining dough, brushing each layer with a little butter. Cut each into a 9 1/4-inch round. Place over pies, buttered-side up, pressing down to secure. Bake pies for 1 hour, rotating pans halfway through cooking time, or until browned and filling is hot. Let stand for 10 mins before removing from pans.
Meanwhile, to make the herb yogurt, combine all ingredients in a medium bowl. Season to taste. Chill, covered, until required.
Serve pies with herb yogurt.