Greek chicken, pumpkin and feta pie from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 28) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash for pumpkin.

  • L.Nightshade on February 26, 2019

    I do love how this book has recipes for leftovers. I'm a buy-one-chicken-breast-and-eat-half-of-it person. Mr. NS is an always-spatchcock-and-grill-an-entire-chicken person. I don't really like leftover chicken, as is. Oddly, neither is Mr. NS. But we're both fine with a dish that transforms the original chickie. I essentially made half of this recipe, using butternut squash instead of pumpkin, with some ingredients a bit scant for half. Nevertheless, this has been feeding us for two dinners (for two) and two lunches (for one). It's kind of like a cross between spanakopita, with the spinach and feta, and b'stilla, with the chicken, egg, and cinnamon. Plus squash. But very nice, and very different from the original grilled chicken.

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