📝 About This Recipe
Kotopita is a beloved staple of Greek 'Pites' culture, featuring succulent poached chicken enveloped in a rich, creamy feta and herb-infused filling. Encased in layers of shatteringly crisp, golden-brown phyllo pastry, this pie offers a masterclass in texture and Mediterranean comfort. Perfectly balanced with aromatic leeks and a touch of nutmeg, it brings the warmth of a traditional village kitchen straight to your dining table.
🥗 Ingredients
The Chicken & Broth
- 3 lbs Whole Chicken (or 1.5kg, skin removed)
- 1 large Yellow Onion (halved for poaching)
- 1 Carrot (cut into chunks)
- 6 cups Water (enough to cover the chicken)
The Filling
- 2 large Leeks (white and light green parts only, finely sliced)
- 1 medium Red Bell Pepper (finely diced for color and sweetness)
- 1.5 cups Feta Cheese (high-quality Greek sheep's milk feta, crumbled)
- 3 large Eggs (lightly beaten)
- 1/2 cup Kefalograviera or Parmesan (grated for a salty kick)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (be careful with salt as feta is salty)
The Pastry & Assembly
- 1 package Phyllo Dough (16 oz / 450g, thawed overnight in the fridge)
- 3/4 cup Extra Virgin Olive Oil (for brushing the layers)
- 1 tablespoon Sesame Seeds (for topping)
👨🍳 Instructions
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1
Place the chicken, halved onion, and carrot in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 40-45 minutes until the chicken is tender and falling off the bone.
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2
Remove the chicken from the pot and let it cool. Strain and reserve 1/2 cup of the broth (save the rest for a delicious soup!). Once cool enough to handle, shred the chicken into bite-sized pieces, discarding bones and gristle.
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3
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the sliced leeks and diced red pepper until soft and translucent, about 8-10 minutes.
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4
In a large mixing bowl, combine the shredded chicken, sautéed leek mixture, crumbled feta, grated cheese, parsley, dill, and nutmeg. Add the 1/2 cup of reserved broth to keep the filling moist.
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5
Taste the mixture before adding the eggs. Season with salt and plenty of black pepper. Once seasoned to your liking, fold in the beaten eggs until well combined.
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6
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking pan with olive oil.
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7
Carefully unroll the phyllo pastry. Keep it covered with a damp kitchen towel to prevent it from drying out and cracking while you work.
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8
Lay one sheet of phyllo in the pan, allowing the edges to hang over the sides. Brush lightly with olive oil. Repeat this process with about 7-8 sheets, rotating them slightly to ensure all sides of the pan are covered.
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9
Spread the chicken filling evenly over the phyllo base, smoothing it out with a spatula.
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10
Fold the overhanging edges of the bottom phyllo sheets inward over the filling. Layer the remaining 6-7 sheets of phyllo on top, brushing each sheet with olive oil as you go.
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11
Using a sharp knife, score the top layers of the phyllo into squares or diamonds. Do not cut all the way through to the bottom; this allows steam to escape and makes serving easier.
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12
Brush the top generously with olive oil and sprinkle with sesame seeds. Lightly flick a few drops of water over the top with your fingers—this helps the pastry stay crisp.
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13
Bake for 45-55 minutes on the lower rack of the oven until the pastry is deeply golden and crisp. If the top browns too quickly, cover loosely with foil.
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14
Remove from the oven and let the pie rest for at least 15-20 minutes before cutting. This allows the filling to set so you get clean, beautiful slices.
💡 Chef's Tips
Always thaw your phyllo in the refrigerator for 24 hours; thawing at room temperature causes condensation which makes the sheets stick together. Don't be shy with the olive oil—it is what creates those distinct, flaky layers that characterize a true Greek pita. If you want an even creamier filling, you can add 2 tablespoons of Greek yogurt or a splash of heavy cream to the mixture. Ensure your leeks are washed thoroughly as they often hide sand between their layers. For a shortcut, you can use a high-quality store-bought rotisserie chicken, but poaching your own provides a much deeper flavor and useful broth.
🍽️ Serving Suggestions
Serve warm with a crisp Horiatiki (Greek Village Salad) featuring tomatoes, cucumbers, and olives. A side of thick, cold Tzatziki provides a refreshing contrast to the warm, savory pie. Pair with a chilled glass of Assyrtiko or a light, dry Rosé to cut through the richness of the pastry. For a light lunch, serve a small square alongside a bowl of Avgolemono (Lemon Chicken Soup). Enjoy leftover slices at room temperature—they make for an excellent breakfast or picnic snack.