Imagine biting into a golden, flaky pie that bursts with the rich flavors of Greece—welcome to the world of Greek Chicken Pie, or Kotopita! This delectable dish is not just a meal; it's a culinary journey that combines tender shredded chicken, creamy feta, and aromatic herbs, all enveloped in delicate layers of phyllo dough. Perfect for family gatherings or a cozy dinner, Kotopita is sure to impress your guests and leave them asking for seconds. Ready to elevate your cooking game and savor the taste of the Mediterranean? Let’s dive into this irresistible recipe!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 onion, chopped
- 2 cups phyllo dough
- 1/2 cup olive oil
- 1/2 cup feta cheese, crumbled
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- In a large mixing bowl, combine shredded chicken, chopped onion, crumbled feta cheese, eggs, salt, pepper, and thyme. Mix thoroughly until all ingredients are well incorporated.
- Carefully unroll the phyllo dough and cover with a damp kitchen towel to prevent drying out. This will help maintain the delicate pastry's flexibility.
- Brush the bottom of the baking dish with olive oil. Layer the first sheet of phyllo dough, allowing excess to hang over the sides. Brush the sheet generously with olive oil.
- Repeat the layering process with 4-5 more phyllo sheets, brushing each layer with olive oil to create a crisp, golden crust.
- Spread the chicken mixture evenly across the phyllo base, ensuring an uniform distribution.
- Begin folding the overhanging phyllo edges over the filling, creating a rustic, enclosed pie. Add additional phyllo sheets on top, again brushing each with olive oil.
- Using a sharp knife, score the top layers of phyllo into serving portions, being careful not to cut all the way through.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.
- Remove from oven and let cool for 10-15 minutes before serving. This allows the pie to set and makes cutting easier.
- Serve warm, cutting along the pre-scored lines. Pairs wonderfully with a fresh Greek salad or tzatziki.
Tips
- Use Leftover Chicken: To save time, use leftover roasted or rotisserie chicken. This will enhance the flavor and reduce your prep time significantly.
- Keep Phyllo Dough Moist: Phyllo dough can dry out quickly, so make sure to keep it covered with a damp kitchen towel while you work to maintain its flexibility.
- Layer Generously: Don’t skimp on the olive oil when layering the phyllo. Generous brushing helps achieve that perfectly crisp and golden crust that everyone loves.
- Customize Your Filling: Feel free to add your favorite vegetables, like spinach or bell peppers, to the chicken mixture for added nutrition and flavor.
- Score Before Baking: Scoring the top layers of phyllo before baking allows for easier slicing after it's cooked, ensuring each piece retains its beautiful shape.
- Serve with Sides: This pie pairs wonderfully with a fresh Greek salad or a dollop of tzatziki for a refreshing contrast to the rich filling.
Nutrition Facts
Calories: 347kcal
Carbohydrates: 15g
Protein: 16g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 98mg
