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Greek chicken and artichoke kotopita
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in creamy goat feta paired with chicken and pastry in this easy one-pan kotopita for a delicious weeknight dinner.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 650g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 2 garlic cloves, crushed
  • 20.00 ml plain flour
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 1 lemon, rind finely grated, juiced
  • 280g jar artichoke hearts in brine, drained, halved
  • 320g (2 cups) broad beans, thawed, peeled
  • 125.00 ml fresh dill sprigs, chopped, plus extra, to sprinkle
  • 100g Greek goat's feta, crumbled
  • 4 sheets filo pastry
Instructions:
  • Preheat the oven to 180C/160C fan forced. Heat oil in a 19cm ovenproof frying pan over medium-high heat. Season the chicken and cook in two batches, turning, for about 4 minutes until browned. Transfer to a bowl using a slotted spoon.
  • Saute the onion and garlic in the pan for 3 minutes until softened. Stir in the flour and cook for 1 minute. Gradually stir in the stock until smooth. Add the chicken back to the pan along with lemon juice and artichoke. Bring to a boil, then simmer for 5 minutes until slightly thickened. Mix in the broad beans, dill, and rind. Allow to cool for 5 minutes before serving.
  • Mix the feta into the chicken. Brush each phyllo sheet with olive oil, then lightly scrunch them. Place them over the chicken mixture. Sprinkle extra dill on top. Spray with more oil. Bake for 20-22 minutes until golden and crispy.

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