Recipe for Kotopita – Greek Style Chicken Pie
Kotopita is savory pie made with a flavorful chicken filling, topped with flaky phyllo dough sheets and baked to a golden brown. It’s like a Grecian chicken potpie!
- 3 lbs. chicken
- 1 lb. sliced onion
- 1 stalk celery
- 2 teaspoons salt
- 1 cup butter
- 5 slightly beaten eggs
- 1 cup Kefalotiri cheese
- 2 cups Bechamel sauce
- 1 lb. Phyllo (pastry sheets)
Preheat oven to 350 Degrees Fahrenheit.
Wash the chicken and place in a saucepan. Add the onions, peppercorns, celery and 3 cups boiling water. Cover and simmer gently over a low heat for about 2 hours or until chicken is tender.
Add salt during the last hour and promptly remove from the heat.
Discard skin and bones and dice meat.
Return to saucepan, add 2 tablespoons of the butter and cook with the onions until stock has evaporated.
Cool and add the eggs, cheese, béchamel sauce and nutmeg.
Butter a 9×13 inch baking pan. Line the bottom and sides of the pan with 5 to 6 pastry sheets, brushing each sheet with butter.
Spread chicken filling evenly over the pastry and cover with remaining pastry sheets, brushing each sheet with butter.
Cut 3-inch strips though the three top pastry sheets diagonally across pan. Brush top with butter and sprinkle with water.
Bake for 45 minutes. Cut into diamond shaped pieces.
This post was written by GreekBoston.com