Kotopits Chicken in Phyllo
Delight your taste buds with Kotopits Chicken in Phyllo, a savory Greek-inspired pie that layers tender shredded chicken, sautéed spinach, and creamy cheeses inside buttery, golden phyllo dough. Infused with the rich flavors of fresh dill, garlic, and a touch of olive oil, this dish strikes the perfect balance of hearty comfort and Mediterranean freshness. The phyllo sheets are lovingly brushed with melted butter and baked to a crisp perfection, while a splash of chicken stock keeps every bite moist and indulgent. Ideal for family dinners or entertaining guests, this impressive dish is as satisfying as it is stunning. Serve warm and pair with a fresh salad for a complete and memorable meal.
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Ingredients
- 3 tablespoons olive oil
- 2 pieces chicken breasts
- 1 large (finely chopped) onion
- 2 minced garlic cloves
- 250 grams (fresh, chopped) spinach
- 150 grams (crumbled) feta cheese
- 100 grams ricotta cheese
- 3 large eggs
- 2 tablespoons (fresh, chopped) dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces phyllo dough sheets
- 200 grams (melted) unsalted butter
- 120 milliliters chicken stock
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Step 3
Season the chicken breasts with salt and pepper, then cook in the skillet for 5-7 minutes per side, or until fully cooked. Remove and let cool slightly, then shred the chicken using two forks.
Step 4
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion for 3-4 minutes until softened, then add the garlic and cook for another minute.
Step 5
Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Transfer the mixture to a large mixing bowl and allow to cool slightly.
Step 6
Stir the shredded chicken into the bowl with the spinach mixture. Add the feta cheese, ricotta cheese, 2 beaten eggs, dill, salt, and black pepper. Mix until well combined.
Step 7
Lightly grease a 9x13-inch baking dish with butter.
Step 8
Lay out one sheet of phyllo dough in the baking dish, allowing the edges to overhang. Brush with melted butter. Repeat this process with 5 more sheets, layering and buttering each one.
Step 9
Spread the chicken and spinach filling evenly over the phyllo dough layers.
Step 10
Layer the remaining 6 sheets of phyllo dough on top of the filling, brushing each sheet with melted butter as you go.
Step 11
Tuck the edges of the phyllo dough neatly into the dish and brush the top with any remaining butter.
Step 12
Score the top layer of phyllo into serving-size pieces using a sharp knife.
Step 13
Pour the chicken stock evenly over the scored phyllo to ensure it remains moist during baking.
Step 14
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
Step 15
Remove from the oven and allow to cool for 10 minutes before serving. Enjoy your delicious Kotopits Chicken in Phyllo!
Nutrition Facts
| Serving size | (1819.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4047.5 |
| Total Fat 294.6g | 0% |
| Saturated Fat 141.5g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1488.8mg | 0% |
| Sodium 6369.2mg | 0% |
| Total Carbohydrate 171.3g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 11.7g | |
| Protein 191.8g | 0% |
| Vitamin D 147IU | 0% |
| Calcium 1558.0mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 2485.3mg | 0% |
Source of Calories