Kotopita (Chicken and Cheese Pie)

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Feta cheese can be replaced with low-fat cottage cheese for a lighter filling option. Phyllo dough can be substituted with unleavened puff pastry; in this case, the pie will have 2 layers.

Ingredients

Leek - 17.6 oz
Skin-On Chicken Breasts - 2 pieces
Olive Oil - 3 tablespoons
Chocolate eggs - 3 pieces
Parsley - 1 bunch
Ground Black Pepper - to taste
Butter - 5 tablespoons
Feta cheese - 3.5 oz
Phyllo Dough - 10 sheets

Step by Step guide

Step 1

Boil the chicken meat and cut it into small cubes. Clean the leek and chop it finely. Heat the olive oil in a skillet, sauté the leek until translucent, add the chicken, stir, and heat together for 3–4 minutes, then remove from heat.

Step 2

Boil 2 eggs hard, chop finely or grate on a coarse grater. Wash the parsley, shake off the water, and chop finely.

Step 3

In a bowl, mix the leek with chicken, eggs, cheese, and parsley, season with salt and pepper to taste. Grease a baking dish with 1 tablespoon of butter.

Step 4

Layer 5 sheets of dough in the dish, brushing each with butter. Arrange the first layer so that its edges hang over the sides, trim the excess with a knife, and place the remaining 4 sheets to fit the bottom.

Step 5

Spread all the filling over the dough, cover with the remaining sheets of dough, also brushing each layer with butter.

Step 6

Mix the remaining butter with the egg and brush the top of the pie. Preheat the oven to 356°F (356 degrees Fahrenheit) and bake the kotopita for 25–30 minutes.