Kotopita Chicken Phyllo Pie

Indulge in the irresistible flavors of Greece with Kotopita, a savory chicken phyllo pie that's the perfect blend of creamy, flaky, and hearty. This traditional dish features tender shredded chicken folded into a velvety béchamel sauce, made rich with crumbled feta cheese, fresh parsley, and a touch of warm spice. Encased in buttery, golden layers of crisp phyllo dough, this pie strikes a beautiful balance between texture and taste. Easy enough for a weeknight dinner yet impressive enough for special occasions, Kotopita is a slice of Mediterranean comfort that invites everyone to the table. Perfectly satisfying on its own or paired with a crisp green salad, this dish is sure to become a family favorite.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 g Chicken breast
• 2 tbsp Olive oil
• 100 g Butter
• 1 medium, finely chopped Onion
• 2 minced Garlic cloves
• 3 tbsp All-purpose flour
• 500 ml Milk
• 2 Eggs
• 150 g, crumbled Feta cheese
• 2 tbsp, chopped Fresh parsley
• 1 tsp (to taste) Salt
• 0.5 tsp (to taste) Black pepper
• 400 g Phyllo dough
• 100 g Extra melted butter or olive oil (for brushing phyllo sheets)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Boil the chicken breast in a pot of water for about 15-20 minutes or until cooked through. Once cooled, shred the chicken using two forks and set aside.

Step 3

In a large skillet, heat 2 tbsp of olive oil over medium heat and sauté the onion until translucent, about 3 minutes. Add the minced garlic and cook for another minute.

Step 4

Add the butter to the skillet and let it melt. Stir in the all-purpose flour and cook for 1-2 minutes to create a roux.

Step 5

Gradually pour in the milk while continuously whisking to avoid lumps. Cook for 3-5 minutes, stirring frequently, until the mixture thickens into a creamy sauce.

Step 6

Remove the skillet from heat and stir in the shredded chicken, crumbled feta cheese, chopped parsley, salt, and pepper. Taste and adjust seasoning as needed. Let the filling cool slightly before proceeding.

Step 7

Lightly beat the eggs in a small bowl and mix them into the cooled filling mixture.

Step 8

Brush a baking dish (approximately 9x13 inches) with melted butter or olive oil. Layer one sheet of phyllo dough in the dish, allowing the edges to overhang. Brush the sheet lightly with butter or oil. Repeat with 6-8 sheets, layering and brushing each sheet.

Step 9

Spread the chicken filling evenly over the phyllo base.

Step 10

Cover the filling with another 6-8 sheets of phyllo dough, brushing each layer with melted butter or oil. Fold any overhanging edges inward to seal the pie.

Step 11

Using a sharp knife, carefully score the top layer of phyllo into serving-sized squares or diamonds. This will make it easier to cut after baking.

Step 12

Bake the pie in the preheated oven for 40-50 minutes, or until the phyllo is golden brown and crispy.

Step 13

Let the Kotopita cool for 10 minutes before serving. Cut into pieces and enjoy!

Nutrition Facts

Serving size	(2086.9g)

Amount per serving	% Daily Value*
Calories	4687.5

Total Fat 295.7g	0%
Saturated Fat 133.9g	0%
Polyunsaturated Fat 8.9g
Cholesterol 1431.2mg	0%
Sodium 8874.3mg	0%
Total Carbohydrate 281.4g	0%
Dietary Fiber 17.7g	0%
Total Sugars 33.3g
Protein 225.6g	0%

Vitamin D 348.9IU	0%
Calcium 1588.1mg	0%
Iron 14.6mg	0%
Potassium 3139.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 19.2%

Carbs: 24.0%