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