Chicken and Mushroom Filo Pies Recipe by Maria Benardis, Founder of Greekalicious and author “My Greek Family Table” winner of the prestigious 2009 Gourmand World Cook Book Award – Best Mediterranean Cuisine Book
Photographed by Alan Benson.
Roasted red capsicums are a staple of the Greek kitchen. Served with crusty bread, this dip works well as a snack or as part of a mezze platter.
Roasted Red Capsicum Dip Ingredients
270 g roasted red capsicums in oil, drained
1 garlic clove, thinly sliced
1–2 tbsp extra-virgin olive oil
80 ml (⅓ cup) Greek yoghurt
1 spring onion, finely chopped
salt and black pepper
crusty bread, to serve
How to make Roasted Red Capsicum Dip
Combine all the ingredients in a food processor and process until smooth.
Season to taste.
Serve at room temperature or chilled with crusty bread.
©2012 Maria Benardis. All Rights Reserved.