Kotopita / Chicken Pie

Kotopita is a traditional Greek chicken pie, known for its rich, savory flavors and comforting warmth. This dish features tender chicken pieces, often mixed with herbs like dill or parsley, and a creamy béchamel sauce. All of this is enveloped in layers of flaky phyllo dough, creating a golden, crispy crust. Kotopita is a staple in Greek households, perfect for a hearty meal or a special occasion, offering a taste of Greece’s homey and rustic culinary traditions.

Ingredients

1 Kg Chicken breasts and thighs , boneless and skinless
3 cups of Chicken broth
Salt and Black Pepper , to taste
1/3 cup of Olive oil
4 Scallions, chopped
1/3 cup of All purpose flour
1 1/2 cup of Greek feta cheese , crumbled
1/4 cup of Fresh dill, chopped
1/4 cup of Fresh parsley, chopped
2 tbsp Fresh mint, chopped
3 Eggs , beaten
12 sheets Phyllo dough
1/2 cup of Olive oil , for brushing the sheets of Phyllo dough

Directions

Place the chicken, chicken broth, salt and pepper into a large saucepan over medium-high heat.

Bring to a boil, reduce heat to low and simmer for about 20 to 30 minutes. Remove chicken to a plate, reserving the broth, and set aside to cool. When the chicken is cool enough to handle, shred it with your fingers.

Heat the 1/3 cup of olive oil in a large skillet or sauté pan over medium-high heat. Add the scallions and sauté for about 2 minutes. Stir in the flour, reduce heat to low and cook for another 2 to 3 minutes.

Pour the reserved broth into the skillet all at once and whisk to eliminate any lumps. Simmer the broth for about 5 minutes to thicken. Remove from heat and set aside to cool.

Preheat oven to 350°F.

In a large mixing bowl, mix together the feta, dill, parsley, mint, nutmeg, salt and pepper. Add the chicken and the thickened broth and stir together. Adjust seasoning and then stir in the beaten eggs.

Grease a 9×9 baking pan.

Lay a layer of filo into the dish and brush it with olive oil. Add 5 more sheets of filo, brushing each with Olive Oil and laying them at different angle to cover the dish. Press the filo gently down into the corners of the dish or pie tin.

Pour the chicken-cheese filling into the dish and spread it out evenly. Lay the remaining layers of filo over the top of the filling, brushing each layer with Olive  oil and draping the excess over the edges of the dish. Trim the filo to leave about 1 1/2 inches draping over the edge. Roll the filo edges up toward the center of the dish to form a rolled edge.

Place the dish in the oven and bake for anywhere from 45 to 60 minutes, or until the center is bubbly and the crust is nicely browned.

Remove from the oven, cool about 15 minutes and serve.