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Greek Skillet Kotopita | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Knuspriger Filoteig trifft auf eine herzhafte Füllung aus zartem Hähnchenbrustfilet, cremigem Feta, feinen Lauchzwiebeln und aromatischem Dill. Diese griechische Hähnchenpita gelingt blitzschnell und unkompliziert direkt in der Pfanne – ganz ohne Backofen in nur 25 Minuten goldbraun gebacken!
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into small, bite-sized cubes. Wash the spring onions, trim the ends, and cut into thin rings. Rinse the fresh dill, shake dry, remove the thick stems, and finely chop the fronds.
Whisk the egg in a small bowl. Crumble the feta into coarse pieces using your hands. Carefully remove the filo pastry from the package and set aside.
Preparing the Filling
Heat 1 tbsp of olive oil in a non-stick frying pan (approx. 24–26 cm diameter) over medium-high heat. Add the chicken cubes and sear on all sides for 3–4 minutes until lightly browned.
Chef's tip
For extra crispy layers, brush the filo pastry very lightly with olive oil between the layers.
Pairs well with a crunchy Greek salad with cucumber, tomatoes, and Kalamata olives, or fresh tzatziki.
30 min
Under an hour
