Greece · Greece

Kotopita (Greek Chicken and Egg Pastry Pie)

Name: Kotopita (Greek Chicken and Egg Pastry Pie)
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Cuisine: Greece
Ingredients: boneless chicken thighs 500 g; phyllo sheets 8 pieces; onions 2 pieces; eggs 2 pieces; feta cheese 100 g; fresh dill 10 g; olive oil 3 tbsp; egg for brushing 1 pieces; lemon 1 pieces

A dill and feta chicken filling baked under crisp golden sheets of phyllo.

100 minutes · 6 servings · Moderate

Kotopita is the one pie where the chicken, not the spinach, is the point, and dill is doing most of the flavour work. The filling is cooked first so it is not dripping wet when it goes under the filo. What goes on top is a sheet of filo brushed with oil, and it must stay crisp.

Ingredients

boneless chicken thighs500 g
phyllo sheets8 pieces
onions2 pieces
eggs2 pieces
feta cheese100 g
fresh dill10 g
olive oil3 tbsp
egg for brushing1 pieces
lemon1 pieces

Directions

1
Season the chicken and brown it in olive oil for 6 minutes a side until 74C in the centre.
2
Soften the onion, add chopped chicken, 2 eggs, dill and crumbled feta, then cook for 8 minutes.
3
Line a tray with 4 sheets of phyllo, brush with oil and add the filling.
4
Cover with 4 more sheets, brush, score the top and brush with egg.
5
Bake at 180C for 35 minutes until the pastry is deep gold.
Phyllo bronzed and crackling, filling steaming
6
Cool for 15 minutes, cut into 6 wedges and finish with lemon.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content