There's no single recipe for chicken pie, or kotapita, in Greece. Instead, this flaky pie is make with ingredients on hand, which often include a firm sheep's milk cheese, such as Kefaloteri or Kefalograviera. This mixture of Romano and feta cheeses has a similar flavour. Enjoy these individual turnovers with rice and salad.
- Portion size 24 servings
- Credits : Canadian Living Magazine: April 2005
- 10 chicken thighs (about 2 lb/1 kg)
- 6 whole cloves
- 6 peppercorns
- 1 1/2 cup chicken stock
- 2/3 cups butter
- 1 onion chopped
- 1 sweet red pepper chopped
- 1/4 cup all-purpose flour
- 2 eggs lightly beaten
- 1 cup fresh bread crumbs
- 3/4 cups grated romano cheese
- 3/4 cups crumbled feta cheese
- 1/4 cup lemon juice
- 1 1/2 teaspoon dried mint
- 3/4 teaspoons each salt and pepper
- 1/4 teaspoon grated nutmeg
- 1/2 bag fresh spinach (about 5 cups/1.25 L)
- 12 sheets phyllo pastry
MethodIn Dutch oven, combine chicken thighs, cloves, peppercorns, stock and 1-1/2 cups (375 mL) cold water; bring to simmer over medium heat. Skim off foam. Reduce heat, cover and simmer until chicken is tender, about 1 hour.
In sieve set over large bowl, strain stock mixture; let cool. Skim fat from stock. Remove skin, fat and bones from chicken. Chop chicken into bite-size pieces; transfer to separate large bowl. (Make-ahead: Refrigerate stock and chicken until cold. Cover and refrigerate for up to 14 hours.)
In saucepan, melt 2 tbsp (25 mL) butter over medium heat; fry chopped onion and red pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add flour; cook, stirring, for 1 minute. Whisk in 1-1/2 cups (375 mL) of the stock; bring to boil. Reduce heat and simmer, whisking, until thickened and bubbly, about 5 minutes. Pour over chicken.
Add eggs, fresh bread crumbs, Romano cheese, feta cheese, lemon juice, mint, salt pepper and nutmeg; stir to combine. Let cool.
Meanwhile, trim spinach if necessary; rinse and shake off excess water. In large saucepan, cover and cook spinach; with just water clinging to leaves, over medium-high heat until wilted, about 5 minutes. Drain into sieve; let cool. Press out liquid; chop coarsely. Add to chicken mixture.
Melt remaining butter. Place 2 phyllo sheets on work surface; cover remaining phyllo with damp cloth to prevent from drying out. Using ruler and sharp knife, cut sheet lengthwise into 4 strips, each about 4 inches (10 cm) wide.
Lightly brush each strip with butter. Spoon 1/4 cup (50 mL) of the filling about 1/2 inch (1 cm) from the end of each strip. Fold 1 corner of phyllo strip over filling so bottom edge of phyllo meets side edge to form triangle. Fold up triangle. Continue folding triangle sideways and upward until end of phyllo is reached. Brush with butter.
Working quickly, form triangles with remaining strips. Repeat with remaining phyllo sheets and filling. (Make-ahead: Refrigerate for up to 4 hours or freeze between waxed paper in airtight container for up to 2 months. Bake frozen, adding 3 minutes to time.) Bake in 375°F (190°C) oven until golden brown, about 20 minutes.
Nutritional facts Per piece: about
- Sodium 345 mg
- Protein 8 g
- Calories 157.0
- Total fat 9 g
- Cholesterol 55 mg
- Saturated fat 5 g
- Total carbohydrate 10 g
- Iron 9.0
- Folate 12.0
- Calcium 6.0
- Vitamin A 13.0
- Vitamin C 15.0