Greek chicken and artichoke kotopita

Greek chicken and artichoke kotopita
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 35 m
  • Ready in: 45 m
Loading...
(0 / 5)

Creamy goat’s feta is perfect with the chicken and pastry in this kotopita. Treat yourself with this one-pan weeknight dinner.

 

Ingredients

  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +

Nutrients

29g FAT TOTAL
8g SATURATED FAT
9g FIBRE
38g PROTEIN
14g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat the oven to 180C/160C fan forced. Heat the oil in a 19cm ovenproof frying pan over medium-high heat. Season the chicken and cook, in 2 batches, turning, for 4 minutes or until browned. Use a slotted spoon to transfer to a bowl.

  • Step 2

    Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until softened. Add the flour and cook, stirring, for 1 minute. Slowly add the stock, stirring constantly, until smooth and combined. Return the chicken to pan. Add the lemon juice and artichoke. Bring to the boil. Simmer for 5 minutes or until thickened slightly. Stir in the broad beans, dill and rind. Set aside to cool for 5 minutes.

  • Step 3

    Stir the feta into chicken mixture. Spray each filo sheet with olive oil. Gently scrunch. Arrange on chicken mixture. Sprinkle with extra dill. Spray with oil. Bake for 20-22 minutes or until golden and crisp.

Tips & variations

  • Follow Steps 1-2 and cool to room temperature, then cover with plastic wrap and store in the fridge for up to 2 days. On the night, reheat in the pan for 6-8 minutes until warmed through, then proceed with Step 3.

Gửi bình luận

Your email address will not be published. Required fields are marked *

Call to action banner image
x

Lost Password