MEDITERRANEAN CHICKEN AN ARTICHOKE POTPIE

MEDITERRANEAN CHICKEN AN ARTICHOKE POTPIE image

Yield 8

Number Of Ingredients 14

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2 tsp EVOO
1 sm onion, chopped ( 1/2) cup
3/4 uncooked converted white rice
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups water
14 oz can artichoke hearts, drained
3 cups cooked chicken
1 cup feta cheese
2 Tbsp chopped fresh oregano
2 tsps grated lemon zest
6 large (14 X 18 in) sheets of filo dough
6 Tbsp butter, melted

Steps:

In a medium saucepan over medium, heat the oil. Add the onions and cook stirring often until softened and lightly browned, 3-5 minutes. Add the rice, lemon juice, salt,pepper and water. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and simmer the rice until tender and it has absorbed all the liquid, about 15 minutes. Transfer to a large bowl to cool slightly. Gently squeeze any excess liquid from the artichokes, slice thinly and add to rice. Add chicken, feta, oregano and lemon zest. Stir to combine thoroughly. Brush the bottom of a 9X13 baking dish with butter. Brush the top of a piece of filo with butter and seit it in the prepared baking dish. Repeat 5 more pieces of filo. Spread the chicken and rice filling in an even layer over the filo. Top with 6 more pieces of buttered filo. Bake pie for 35-40 min, or until filo is crisp and golden. Let stand for 5 minutes to cool, then cut into squares to serve.