Kotopita (Chicken Phyllo Pie) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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You can make these as little triangles for a snack. Ingredients:
3 lbs boneless chicken breasts, poached, shredded, and set aside |
1/2 cup olive oil |
3 large onions, diced |
3 leeks, white parts only, chopped |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 cup long grain rice, uncooked |
2 teaspoons dried mint |
1/2 cup golden raisin |
1/2 cup grated kefalotyri or 1/2 cup parmesan cheese |
5 eggs, lightly beaten |
salt & freshly ground black pepper, to taste |
salted butter, melted |
olive oil (mixed with melted butter) |
phyllo pastry sheet |
Directions:
1. Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and leeks and sauté until the onions are translucent and the leeks are tender. This should take about 10 minutes.
2. Add the cinnamon, nutmeg, rice, mint, and raisins. Stir.
3. Remove from the heat and allow the mixture to cool slightly.
4. Put the shredded chicken, eggs, and grated cheese in a large mixing bowl. Mix until well combined. Add the onion and leek mixture and mix well.
5. Season with salt and pepper to taste.
6. Preheat the oven to 350°F
7. Lightly grease a 9 x13 pan. Place a layer of the phyllo sheets on the bottom of the pan. Brush the sheets with the butter/olive oil mixture.
8. Add the chicken mixture, making sure to spread in an even layer, and top with a layer of phyllo sheets.
9. Bake for 40 minutes, or until golden brown.
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