Greek Inspired Chicken & Vegetable Bake

Ingredients

• 500 g roasted chicken meat
• 350 g sweet potatoes or kumara
• 350 g pumpkin or buttercup squash
• 200 g fresh spinach
• 1/2 brown onion
• 1/2 cup mild cheese
• 100 g feta cheese
• 300 ml fresh cream
• 1/2 cup homemade chicken stock
• 2 tablespoons coarse grain mustard
• 2 teaspoons garlic
• 50 g pine nuts
• 1 dash salt & pepper

Directions

1. 1

   Peel the sweet potato and pumpkin and slice into 1/4 inch thick slices. Cook (boil or roast) until just soft. Drain, chop roughly and set aside.

2. 2

   Quickly cook the spinach down until just wilted. Set aside.

3. 3

   Toast the pine nuts under a grill (broiler) or in a frypan until brown all over, being careful not to burn. Set aside.

4. 4

   Slice the feta cheese, and grate the mild cheese.

5. 5

   Take the chicken meat off the carcase and break into bite size pieces.

6. 6

   Set oven to 180°C.

7. 7

   In a frypan, saute the onions (diced) in the chicken stock. As the onions approach being cooked (translucent) add the chicken, mustard, garlic, salt & pepper and heat through, then slowly add the cream, stirring frequently until the cream is at a light boil. Simmer, still stirring, for approx 5 minutes.

8. 8

   Add the pinenuts and the mild cheese and stir through.

9. 9

   In a lasagne or deep casserole dish, layer in thirds in the following order - spinach, pumpkin mix, chicken mix, feta slices, then repeat until the three layers have been achieved.

10. 10

    Bake for 15 minutes.