Kotopitta (Chicken Pie)

This authentic Kotopitta is a hearty, savory pie featuring tender stewing chicken and sweet caramelized onions nestled within layers of buttery phyllo dough. Unlike the subtitle suggestion, this is a savory main course rather than a dessert, offering a comforting blend of poultry and aromatic vegetables. The crust becomes golden and shattering, while the filling remains moist and flavorful. Perfect for family dinners or potlucks, this dish brings traditional Greek comfort food to your table. It requires patience to layer the phyllo correctly but rewards you with a restaurant-quality meal that is both rustic and elegant.

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 30.0

Description

This authentic Kotopitta is a hearty, savory pie featuring tender stewing chicken and sweet caramelized onions nestled within layers of buttery phyllo dough. Unlike the subtitle suggestion, this is a savory main course rather than a dessert, offering a comforting blend of poultry and aromatic vegetables. The crust becomes golden and shattering, while the filling remains moist and flavorful. Perfect for family dinners or potlucks, this dish brings traditional Greek comfort food to your table. It requires patience to layer the phyllo correctly but rewards you with a restaurant-quality meal that is both rustic and elegant.

Ingredients

1 ea Stewing hen (abt. 6 lbs.)
3 ea Onions, thinly sliced
1.5 c Water
1 c Milk
5 tb Butter
1 c Flour
1 c Parmesan cheese, grated
4 ea Eggs, lightly beaten
2 sl Ham, chopped
Salt & pepper to taste
0.5 ts Nutmeg
0.75 lb Phyllo dough
Melted butter for brushing

Directions

1
Preheat oven to 350F (175C).
2
Cut the stewing hen into serving pieces. Place chicken in a large pot, cover with water, and bring to a boil.
3
Reduce heat and simmer chicken until tender, about 45-60 minutes. Remove chicken, reserving broth. Shred meat from bones, discarding skin and bones.
4
In a large skillet, melt 2 tablespoons of butter over medium heat. Add thinly sliced onions and cook until soft and translucent, about 10 minutes.
5
Add the shredded chicken and chopped ham to the onions. Season with salt, pepper, and nutmeg. Cook for 2-3 minutes to combine flavors.
6
In a small saucepan, melt remaining butter. Whisk in flour to make a roux. Gradually whisk in milk and 1 cup of chicken broth until smooth.
7
Simmer sauce until thickened, about 5 minutes. Stir in grated Parmesan cheese and beaten eggs. Remove from heat and let cool slightly.
8
Pour the egg-cheese mixture over the chicken and onion mixture. Stir gently to coat everything evenly. Let the filling cool completely.
9
Thaw phyllo dough according to package directions. Keep covered with a damp towel to prevent drying.
10
Brush the bottom and sides of a 9x13 inch baking dish with melted butter.
11
Layer half of the phyllo sheets in the dish, brushing each sheet with melted butter.
12
Spread the chicken and onion filling evenly over the phyllo base.
13
Layer the remaining phyllo sheets on top of the filling, brushing each sheet generously with melted butter.
14
Using a sharp knife, score the top layers of phyllo into squares or diamonds for easier serving.
15
Bake for 40-45 minutes, or until the top is golden brown and crispy.
16
Let the pie rest for 10 minutes before cutting and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 30.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 1.3g6%
Sugars 3.2g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly with plastic wrap and refrigerate for up to 3 days. Reheat in the oven at 350F for 15-20 minutes to restore crispiness.

Substitutions: If stewing hen is unavailable, use bone-in chicken thighs or breasts. For a lighter version, use olive oil instead of butter for brushing the phyllo.

Tip: Phyllo dough dries out quickly. Work quickly and keep unused sheets covered with a damp kitchen towel.

Variation: Add spinach or feta cheese to the filling for a Greek-inspired twist.

Keywords: chicken, pie, greek, phyllo, onion, ham, parmesan, egg, butter, flour, milk, nutmeg, stewing, hen, filling, crust, layered, comfort food

Read it online: https://www.chefs-mate.com/recipe/kotopitta-chicken-pie/