Kotopita, known as κοτόπιτα in Greek, is the embodiment of traditional Greek culinary heritage—the beloved chicken pie. To craft this authentic delight, gather a symphony of ingredients: delicate phyllo dough, tenderly cooked chicken breasts, bell pepper, fragrant parsley, dill, scallions, celery, an egg, Greek olive oil, rich graviera cheese, butter, and seasonings of salt and pepper. It's often referred to as "kotopita me filo kroustas" due to the inclusion of phyllo dough.
Filo, derived from the Greek word "φύλλο" meaning leaf, is an ultra-thin unleavened dough celebrated for crafting exquisite pastries and pies. Conveniently, you can find filo dough in the frozen foods section of your local store. Meanwhile, graviera, Greece's second most popular cheese, stands as a quintessential ingredient. It's readily available in large grocery stores, Greek or ethnic markets, specialty cheese shops, and online.
This authentic kotopita recipe serves 6-8, requiring just 30 minutes of preparation and 45 minutes of baking time. As a reference, one cup is equivalent to 250 ml. Immerse yourself in the flavors of Greece with each scrumptious bite of kotopita, a true testament to Greek culinary excellence.
Kotopita Recipe - Ingredients
- 2 scallions, sliced thin
- 2 stalks of celery, cut into very small pieces
- ½ of bell pepper, cut into tiny pieces
- 2 sticks of butter
- 2 chicken breasts cooked and chopped
- ¼ cup of chicken broth
- ½ cup of snipped parsley and dill, combined
- Salt and pepper
- 1 egg, beaten
- ½ pound of phyllo dough, at room temperature
- 1 cup of crumbled graviera
- Greek olive oil
Kotopita Recipe - How to Make
- Start this authentic kotopita recipe by preheating the oven to 350°F.
- Sauté the scallions and celery lightly in 2 tablespoons of Greek olive oil.
- Add the chicken and broth and stir until the liquids are absorbed. Add the herbs and salt and
- pepper. Set aside.
- Allow it to cool down. Beat the egg and add the beaten egg to hold it all together.
- Melt the stick of butter over low heat.
- Take a baking pan and butter its surface.
- Open the dough package and brush each sheet with butter before placing it in the baking pan.
- Use 10 sheets of dough for the bottom crust. Spread the cooled filling on it, then the crumbled graviera. Cover with the rest of the phyllo buttering each sheet.
- With the help of a sharp knife score the surface of the kotopita into diamond shapes or rectangles.
- Bake in the oven for 45 minutes until the kotopita gets a nice golden color.
- Remove from the oven.
- Allow to cool down a bit before serving.