Kotopita (Greek Chicken Pie)
Yield
10 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
stewed |
*
|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 ½ | cups |
chicken broth
or stock, warmed |
|
| ¼ | cup |
milk
optional |
|
| 3 | large |
eggs
lightly beaten |
|
| ¾ | cup |
mizithra cheese
or kefalotyri, parmesan, or romano, grated |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | teaspoon |
nutmeg
grated |
|
| 1 | x |
thyme
or mint leaves chopped |
*
|
| 12 | each |
phyllo (filo) pastry sheets
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
stewed |
*
|
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
all-purpose flour
|
|
| 591 | ml |
chicken broth
or stock, warmed |
|
| 59 | ml |
milk
optional |
|
| 3 | large |
eggs
lightly beaten |
|
| 177 | ml |
mizithra cheese
or kefalotyri, parmesan, or romano, grated |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 5 | ml |
nutmeg
grated |
|
| 1 | x |
thyme
or mint leaves chopped |
*
|
| 12 | each |
phyllo (filo) pastry sheets
|
*
|
Directions
Remove the bones and skin from chicken and discard.
With your fingers tear the chicken into strips, not too small.
Set aside while you prepare the sauce.
Melt the 4 tablespoon butter in a heavy pan, then blend in the flour, without scorching, over medium heat.
Remove from the heat for a minute and stir in the warm broth, then return to the heat and cook gently until the sauce boils.
Cool.
Mix in the milk if the sauce seems too thick, then add the eggs, cheese, a little salt, pepper, nutmeg, and thyme.
Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo sheets, brushing each with melted butter.
Pour in the chicken filling, then cover with the remaining filo sheets.
Tuck the top filo over the bottom and flute the edges.
Score the top 3 filo sheets with a sharp knife.
Bake in a moderate oven (350 F) for 40 minutes, or until crisp and golden chestnut in color.
Remove from oven and let stand for 15 minutes before cutting into 9 to 12 squares.
Serve warm.
