The recipe is for a full oven tray of pie.

 

SHELL

250 g plain quark

2 dl liquid colza oil product

2.5 dl wheat flour

2.5 dl oat flour

2 tsp baking powder

100 g Emmental cheese

 

FILLING

500 g chicken filet strips

a drop of oil

150 g feta cheese

400 g low-fat creme fraiche

6 eggs

190 g green pesto

150 g grated Emmental cheese

salt, black pepper

 

INSTRUCTIONS

Heat the oven to 200 degrees Celsius.

Fry the chicken strips in a skillet using a drop of oil until they are done. Season with salt and black pepper. Move the chicken aside to cool down.

Prepare the pastry shell. Mix the quark and oil and add the other ingredients. Mix the pastry until it is smooth. Line an oven tray (35x30cm) with baking paper and press the pastry on the tray, also slightly pressing it on the edges.

Place the chicken strips on the pastry, along with crumbled feta cheese. Mix the creme fraiche, eggs and pesto and season with salt (about half a teaspoon). Pour the filling on the pie. Garnish with grated cheese on top.

Bake the pie in the oven for about 40 minutes. Let the pie cool down for a moment and slice it. One oven tray is about 20 pieces of pie.

 

Thank you for the recipe and images @pilvilinnan_anna