Ryk Neethling’s – Braai Pie
By Vera Fourie
This week we are featuring Ryk Neethling’s – Braai Pie, as the recipe tried and tested in our magazine.
‘MY family always enjoys this as a side dish at our braais. Although it says it will serve four or five, that’s for normal people. If you’re making it for swimmers, it’ll only be sufficient for two of them!’ – Ryk Neethling, Olympic Swimmer
Three Skinless chicken breasts
2OOg bacon lardons (chopped)
Two sheets of phyllo pastry
Two-three handfuls of baby spinach leaves
One small punnet of white or brown mushrooms (sliced)
Three rounds of feta cheese
Three handfuls of grated mozzarella or Cheddar cheese
Spices of your choice (e.g. garlic, spicy Italian) to taste
One egg (whisked)
Preheat the oven to 180°C. Bake the chicken breasts for about 25 minutes or until cooked through.
When ready, cut into strips. Fry the bacon in a frying pan until done. Grease a baking tray with butter, then place one sheet of the phyllo pastry on the tray. Sprinkle over the spinach, followed by the chicken strips and then the mushrooms. Crumble the feta over the top and spread the bacon over it. Sprinkle over the mozzarella or Cheddar with the spice of your choice. Finally, place the second sheet of phyllo on top. Press the edges of the pastry together with a fork. Paint the whisked egg over the pastry, and bake in the over at for approximately 20 minutes or until the pastry is golden brown. Cut into squares and serve.
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