Kotopita Chicken Phyllo Pie
Indulge in the irresistible flavors of Greece with Kotopita, a savory chicken phyllo pie that's the perfect blend of creamy, flaky, and hearty. This traditional dish features tender shredded chicken folded into a velvety béchamel sauce, made rich with crumbled feta cheese, fresh parsley, and a touch of warm spice. Encased in buttery, golden layers of crisp phyllo dough, this pie strikes a beautiful balance between texture and taste. Easy enough for a weeknight dinner yet impressive enough for special occasions, Kotopita is a slice of Mediterranean comfort that invites everyone to the table. Perfectly satisfying on its own or paired with a crisp green salad, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 2 tbsp Olive oil
- 100 g Butter
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 3 tbsp All-purpose flour
- 500 ml Milk
- 2 Eggs
- 150 g, crumbled Feta cheese
- 2 tbsp, chopped Fresh parsley
- 1 tsp (to taste) Salt
- 0.5 tsp (to taste) Black pepper
- 400 g Phyllo dough
- 100 g Extra melted butter or olive oil (for brushing phyllo sheets)
Instructions
Preheat your oven to 180°C (350°F).
Boil the chicken breast in a pot of water for about 15-20 minutes or until cooked through. Once cooled, shred the chicken using two forks and set aside.
In a large skillet, heat 2 tbsp of olive oil over medium heat and sauté the onion until translucent, about 3 minutes. Add the minced garlic and cook for another minute.
Add the butter to the skillet and let it melt. Stir in the all-purpose flour and cook for 1-2 minutes to create a roux.
Gradually pour in the milk while continuously whisking to avoid lumps. Cook for 3-5 minutes, stirring frequently, until the mixture thickens into a creamy sauce.
Remove the skillet from heat and stir in the shredded chicken, crumbled feta cheese, chopped parsley, salt, and pepper. Taste and adjust seasoning as needed. Let the filling cool slightly before proceeding.
Lightly beat the eggs in a small bowl and mix them into the cooled filling mixture.
Brush a baking dish (approximately 9x13 inches) with melted butter or olive oil. Layer one sheet of phyllo dough in the dish, allowing the edges to overhang. Brush the sheet lightly with butter or oil. Repeat with 6-8 sheets, layering and brushing each sheet.
Spread the chicken filling evenly over the phyllo base.
Cover the filling with another 6-8 sheets of phyllo dough, brushing each layer with melted butter or oil. Fold any overhanging edges inward to seal the pie.
Using a sharp knife, carefully score the top layer of phyllo into serving-sized squares or diamonds. This will make it easier to cut after baking.
Bake the pie in the preheated oven for 40-50 minutes, or until the phyllo is golden brown and crispy.
Let the Kotopita cool for 10 minutes before serving. Cut into pieces and enjoy!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 5.9 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 267 mg | 21% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
