Kotopita Greek Style Chicken In Phyllo Pie Recipes
GREEK CHICKEN IN FILO (KOTOPITA)
Handling Filo Dough: If possible, buy filo that has not been frozen. It can be found in the refrigerator section of most Greek and some Middle Eastern delis. Let the package come to room temperature before opening it. The sheets are easier to work with at room temperature. Remove the sheets you are working with and spray or brush them with oil, butter or non stick cooking spray as quickly as possible. Keep the unused portions covered with a towel or plastic wrap. Work quickly; do not expose reserved sheets to the air or they will dry out and disintegrate. Sprinkle bread crumbs between the layers to keep them from sticking together when they bake; this is particularly helpful if you plan to refrigerate or freeze the recipe before baking. Some cooks work on a lightly dampened towel, but I find it makes the dough soggy.
Provided by Olha7397
Categories Savory Pies
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken pieces. In a large heavy Dutch oven, add 1/4 cup butter. When hot, add the chicken. Cover. Cook, turning without browning, for about 15 minutes.
- Remove the chicken pieces and cool slightly. Remove bones and skin from chicken and discard. Chop chicken meat. Set aside.
- Melt 2 Tablespoons butter in a skillet. Add onion, leek, celery, garlic, parsley, and pine nuts. Saute until vegetables are limp.
- Melt remaining butter in a saucepan and blend in flour. Cook 2 minutes. Stir in stock. Simmer until sauce boils. Cool. Stir in cream, eggs, nutmeg, dill, chicken, vegetables, add wine if sauce seems too thick. Season with salt and pepper.
- Butter a 12 x 9 x 3 inch baking pan. Line it with 6 sheets of filo, brushing each filo sheet with butter.
- Spread chicken filling evenly over filo sheet. Top with 6 buttered filo sheets.
- Bake at 350°F about 50 minutes, or until golden in color. Let stand 15 minutes before cutting into squares. Serve warm. 8 to 10 serving.
- CAI Greek Cookbook.
Nutrition Facts : Calories 674, Fat 44.7, SaturatedFat 17.8, Cholesterol 225.7, Sodium 499.8, Carbohydrate 38.2, Fiber 1.6, Sugar 2.5, Protein 27.9
KOTOPITA (CHICKEN PHYLLO PIE)
Make and share this Kotopita (Chicken Phyllo Pie) recipe from Food.com.
Provided by Scarlett516
Categories < 4 Hours
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and leeks and sauté until the onions are translucent and the leeks are tender. This should take about 10 minutes.
- Add the cinnamon, nutmeg, rice, mint, and raisins. Stir.
- Remove from the heat and allow the mixture to cool slightly.
- Put the shredded chicken, eggs, and grated cheese in a large mixing bowl. Mix until well combined. Add the onion and leek mixture and mix well.
- Season with salt and pepper to taste.
- Preheat the oven to 350°F
- Lightly grease a 9"x13" pan. Place a layer of the phyllo sheets on the bottom of the pan. Brush the sheets with the butter/olive oil mixture.
- Add the chicken mixture, making sure to spread in an even layer, and top with a layer of phyllo sheets.
- Bake for 40 minutes, or until golden brown.
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