Kotopita Recipes

KOTOPITA: GREEK STYLE CHICKEN IN PHYLLO PIE

Steps:

• ​Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius.
• ​Wash the chicken with cold water and pat it dry. Make sure to remove anything that may be inside the cavity.
• ​Pour the olive oil over the chicken and season both sides with the herbs and spices.
• Cover the chicken with aluminum foil and bake for 40 minutes.
• ​Remove the foil and bake uncovered 40 additional minutes or until the chicken is fully cooked.
• Allow to cool completely.
• ​In the meantime make the filling by cooking the garlic cloves with the diced onions and oil in a pan for about 15 minutes or until soft.
• ​Add the diced bell peppers, season with some salt and pepper and cook 5-6 minutes or until they soften and release their juices.
• ​When the chicken is cool enough to handle, remove the meat and set the bones aside to make broth another day.
• Shred the meat or chop it. About 4 cups are needed for this recipe.
• ​Add the meat and the sautéed pepper mixture to a large bowl and mix well to combine.
• ​Make the béchamel sauce by combining the olive oil and flour to a saucepan. Cook over medium heat while whisking until it becomes slightly toasted.
• ​Add the milk, salt. pepper, and nutmeg. Whisk well to combine. Take care to not add too much salt. There will be lots of cheese in the filling which is already salty.
• Bring the mixture to a boil and continue whisking until it thickens enough to coat the back of a spoon.
• ​Remove from heat and add about a cup of this mixture to the eggs. Whisk to incorporate and to temper them.
• ​Add the egg mixture to the saucepan and whisk well to combine.
• Pour the béchamel sauce into the mixing bowl with the filling. Add the cheeses and mix well.
• ​Add some fresh thyme and taste to see if any more salt and pepper is needed.
• ​I always add a pinch of crushed red pepper flakes. It's up to you to do the same or to just leave it out.
• Set the filling aside.
• ​Note: Phyllo dough comes in various thicknesses. The thinner the phyllo, the more sheets will be in a pack. The thicker phyllo will have fewer sheets since it is sold by weight. I usually buy the #4 thickness. Any phyllo will do.
• ​Preheat the oven to 350 degrees Fahrenheit, 170 degrees Celsius.
• Remove the phyllo from its packaging. Separate it into 2 equal stacks. One will be for the bottom and the other for the top of the pie. I like to use a little more for the bottom and less for the top. It's a matter of personal preference. The pie will still be delicious either way.
• Brush the baking pan with melted butter.
• Take 2-4 sheets of phyllo and place them at the 12:00 position of the pan (as if you were looking at a clock)placing half in the pan and the other half should hang out of the pan.
• ​Drizzle some melted butter on top of the phyllo.
• Take 2-4 more phyllo sheets and place them at the 3:00 position of the baking pan, half in half hanging out.
• ​Drizzle them with some more melted butter.
• ​Take 2-4 more phyllo sheets and place them down in the bottom of the pan. Drizzle with melted butter.
• ​Take 2-4 phyllo sheets and place them at the 9:00 position of the baking pan. Drizzle with butter.
• ​Pour all of the filling onto the pan and cover it with the phyllo that is hanging outside of the pan.
• Drizzle with melted butter.
• ​Keep taking 2-4 stacks of phyllo and place them in the pan, tucking the edges in really well. Drizzle with melted butter until all of the phyllo runs out.
• ​Scour the pie into 12 equal pieces and pour the remaining butter all over the pie. Sprinkle thetop with some sesame seeds.
• ​Bake 45 -60 minutes or until the pie is golden brown on top and the filling is bubbling.
• ​Sometimes, it can take 1 hour and 15 minutes to be ready.
• Allow the pie at least 20-30 minutes to rest at room temperature so that the filling sets and it will be easy to slice and serve.
• Enjoy!

KOTOPITA

Steps:

• Filling:
• In a medium pot, over medium heat, add the chicken and the olive oil. Stir in the garlic, onion, dill, celery, carrots, salt and pepper. Add the chicken stock and bring to a boil. Turn the heat down and let it simmer for 15 minutes.
• Sauce:
• In another medium pot bring the milk to a boil over low heat. At the same time, melt the butter in another pan. Add the flour to the butter and mix well on low heat until the flour absorbs all of the butter. Be sure not to burn the butter! When the milk reaches the boiling point, slowly whisk it into the flour mixture until it thickens, removing any lumps. Whisk in the Parmesan and the egg. Remove the sauce from the burner and let it cool for 10 minutes. Set aside and go back to the filling.
• The chicken mixture should be fully cooked by now. Strain the mixture to remove any liquid. Let it sit for 15 minutes. Mix the sauce into the chicken mixture. Add the Parmesan and feta cheese and mix well.
• Preheat oven to 350 degrees F.
• Butter an 8 by 8-inch baking dish. Layer 7 sheets of phyllo dough in the bottom of the dish making sure to lightly brush each 2 sheets with melted butter. Make sure to press the sheets against all sides of the baking dish. Fold the sheets in half, and evenly spread them with the filling. Put another 7 sheets of phyllo, prepared the same way on top of the filling, pressing the dough around the edges of the dish. Lightly brush melted butter on the top layer. Cut through the dough to make 4 squares. Make sure you cut through the bottom layer. Sprinkle a little water on top to keep it from drying out. Put the dish in the oven and bake it until golden brown, about 40 to 45 minutes. Remove the dish from the oven and let it cool for 20 minutes before serving. Most commonly served with salad, but it's a great dish with vegetables or by itself.

KOTOPITA (CHICKEN PHYLLO PIE)

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.

GREEK CHICKEN IN FILO (KOTOPITA)

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.