Kotopita, also known as Chicken Pie, is a beloved traditional dish in Greek cuisine that features a flaky, golden-brown pastry enveloping a savory filling of tender chicken, aromatic herbs, and creamy béchamel sauce. This comforting pie is not only a staple in Greek households but also a popular choice in restaurants and bakeries across Greece and beyond. Often enjoyed as a main course or a delightful appetizer, Kotopita’s rich flavors and satisfying texture make it a favorite among both locals and visitors. Its versatility allows for variations that cater to different tastes, making it an inviting option for any occasion. As food enthusiasts seek authentic culinary experiences, Kotopita continues to gain fame globally, exemplifying the warmth and hospitality of Greek culture.
> Kotopita is a celebration of flavors that showcases the essence of Greek home cooking.”
Kotopita (Chicken Pie)
Kotopita, or Greek chicken pie, is a delightful pastry dish that embodies the rich culinary traditions of Greece. This savory pie is filled with tender chicken, aromatic herbs, and creamy béchamel sauce, all wrapped in golden, flaky phyllo pastry. Its origins can be traced back to ancient Greece, where similar savory pies were enjoyed by laborers and nobles alike. Today, Kotopita is a beloved dish served across households and tavernas, typically enjoyed as a comforting meal or festive treat.
Preparation
Ingredients
| Ingredient | Quantity |
| Chicken (boneless, skinless) | 500g |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 3 tbsp |
| Fresh parsley (chopped) | 1/4 cup |
| Fresh dill (chopped) | 1/4 cup |
| Eggs | 2 |
| Milk | 1 cup |
| Butter (melted) | 100g |
| Phyllo pastry sheets | 10-12 sheets |
| Salt and pepper | to taste |
Steps
- Prepare the Filling:
- In a large skillet over medium heat, add the olive oil and sauté the onion until translucent. Add the garlic and cook for another minute.
- Add the chicken to the skillet, season with salt and pepper, and cook until browned and fully cooked, about 8-10 minutes. Remove from heat and let cool slightly.
- Once cooled, shred the chicken and mix in a bowl with the fresh parsley, fresh dill, eggs, and milk. Stir well to combine.
- Prepare the Phyllo Pastry:
- Preheat your oven to 180°C (350°F).
- On a clean surface, lay out a sheet of phyllo pastry and brush it with melted butter. Layer another sheet on top and repeat the process until you have about 4-5 sheets stacked.
- Assemble the Pie:
- In a greased pie dish, lay the phyllo sheets in a way that they overhang the edges of the dish.
- Pour the chicken mixture into the pie dish, spreading it evenly.
- Fold the overhanging edges of the phyllo over the filling, brushing with butter to seal it.
- Cover the top with additional phyllo sheets, brushing each layer with butter.
- Bake the Pie:
- Place the pie in the preheated oven and bake for about 30-40 minutes or until the top is golden brown and crispy.
- Remove from the oven and let it cool slightly before slicing and serving.
Enjoy your homemade Kotopita warm, accompanied by a fresh salad or yogurt for a satisfying meal!
Frequently Asked Questions
What is Kotopita?
Kotopita is a traditional Greek chicken pie made with a flaky pastry and filled with seasoned chicken, vegetables, and often cheese.
What ingredients are used in Kotopita?
Typical ingredients include chicken, onions, herbs, feta cheese, and phyllo pastry. Variations may include vegetables and spices.
How do you make Kotopita?
Kotopita is made by sautéing chicken and vegetables, mixing them with spices and cheese, then wrapping the filling in phyllo pastry and baking until golden.
Is Kotopita healthy?
Kotopita can be a nutritious meal depending on the ingredients used, such as lean chicken and vegetables, though it can be high in calories due to the pastry.
Can I freeze Kotopita?
Yes, Kotopita can be frozen before baking or after it’s cooked. Allow it to cool before wrapping it tightly to prevent freezer burn.
What can I serve with Kotopita?
Kotopita pairs well with a fresh Greek salad or a side of tzatziki for dipping, enhancing the meal with flavors and textures.
How long does it take to bake Kotopita?
Baking Kotopita typically takes about 30 to 40 minutes at 375°F (190°C) or until the pastry is golden and crispy.
Can I use leftover chicken for Kotopita?
Absolutely! Leftover cooked chicken works well in Kotopita, saving time and adding great flavor to the filling.
Is Kotopita suitable for vegetarians?
While traditionally made with chicken, you can easily create a vegetarian version by using mushrooms, spinach, and cheese instead.
What types of pastry can I use for Kotopita?
Phyllo pastry is commonly used for a light, flaky texture, but you can also use puff pastry for a richer, denser option.
How do I prevent the pastry from getting soggy?
To prevent sogginess, ensure that the filling is not overly moist and allow it to cool before placing it in the pastry.
Can Kotopita be made ahead of time?
Yes, Kotopita can be prepared in advance and stored in the refrigerator or freezer, then baked just before serving for best results.
What are common variations of Kotopita?
Variations include using different spices, adding spinach or other greens, and using various cheeses like ricotta or goat cheese in the filling.
Does Kotopita have to be baked right away?
No, you can assemble Kotopita and refrigerate it for a few hours before baking, or freeze it for later use.
