Kotopits Chicken in Phyllo
Delight your taste buds with Kotopits Chicken in Phyllo, a savory Greek-inspired pie that layers tender shredded chicken, sautéed spinach, and creamy cheeses inside buttery, golden phyllo dough. Infused with the rich flavors of fresh dill, garlic, and a touch of olive oil, this dish strikes the perfect balance of hearty comfort and Mediterranean freshness. The phyllo sheets are lovingly brushed with melted butter and baked to a crisp perfection, while a splash of chicken stock keeps every bite moist and indulgent. Ideal for family dinners or entertaining guests, this impressive dish is as satisfying as it is stunning. Serve warm and pair with a fresh salad for a complete and memorable meal.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 pieces chicken breasts
- 1 large (finely chopped) onion
- 2 minced garlic cloves
- 250 grams (fresh, chopped) spinach
- 150 grams (crumbled) feta cheese
- 100 grams ricotta cheese
- 3 large eggs
- 2 tablespoons (fresh, chopped) dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces phyllo dough sheets
- 200 grams (melted) unsalted butter
- 120 milliliters chicken stock
Instructions
Preheat the oven to 180°C (350°F).
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and pepper, then cook in the skillet for 5-7 minutes per side, or until fully cooked. Remove and let cool slightly, then shred the chicken using two forks.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion for 3-4 minutes until softened, then add the garlic and cook for another minute.
Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Transfer the mixture to a large mixing bowl and allow to cool slightly.
Stir the shredded chicken into the bowl with the spinach mixture. Add the feta cheese, ricotta cheese, 2 beaten eggs, dill, salt, and black pepper. Mix until well combined.
Lightly grease a 9x13-inch baking dish with butter.
Lay out one sheet of phyllo dough in the baking dish, allowing the edges to overhang. Brush with melted butter. Repeat this process with 5 more sheets, layering and buttering each one.
Spread the chicken and spinach filling evenly over the phyllo dough layers.
Layer the remaining 6 sheets of phyllo dough on top of the filling, brushing each sheet with melted butter as you go.
Tuck the edges of the phyllo dough neatly into the dish and brush the top with any remaining butter.
Score the top layer of phyllo into serving-size pieces using a sharp knife.
Pour the chicken stock evenly over the scored phyllo to ensure it remains moist during baking.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
Remove from the oven and allow to cool for 10 minutes before serving. Enjoy your delicious Kotopits Chicken in Phyllo!
Nutrition Facts
Calories |
4048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.6 g | 378% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1489 mg | 496% | |
| Sodium | 6369 mg | 277% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 11.7 g | ||
| Protein | 191.8 g | 384% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1558 mg | 120% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2485 mg | 53% | |
*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.
