This recipe came about one night when I had planned to make a chicken pie but was too tired to bother with pastry. I had the classic flavours in the kitchen, so decided to see what happened if I lived up to my name! The end result was very popular, it was so tasty that no-one missed the pastry. A new dish for the repertoire – something quick to prepare, easy to cook, ideal for a weeknight or anytime when you are short on time or just too tired to fuss.
I have also made it with frozen spinach and dressed it with a little lemon thyme. The frozen spinach tends to break up and mix through the bake, so it gives a different appearance, although it tastes about the same.
Leftover barbecue chicken – I used about three quarters, but you could use a whole one
Handful of baby spinach, roughly chopped
12 cherry tomatoes halved (baked, they taste like honey, yum!)
200g fetta, cubed finely
1 tsp capers
1/2 cup milk
1/2 tsp cornflour
1 tbsp garlic powder granules
Salt and pepper to taste (the fetta and capers should be salty enough that you won’t need much, but I used a fair amount of pepper)
Preheat the oven to 170 Celcius fan forced, 190 if not.
Put everything but the eggs, milk and cornflour into a baking dish. No need to even grease the dish. Beat the eggs, milk and cornflour together in a small jug, pour over the ingredients in the dish. Stir everything around until well mixed, bake for about half an hour (the chicken is already cooked, the baking is only to wilt and combine the other ingredients and cook the egg mix).