Greek Chicken In Filo (Kotopita) Recipe

Name: Greek Chicken In Filo (Kotopita)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stewing chicken, cut in pieces; 1/2 cup unsalted butter; 1 medium onion, minced; 1/2 cup finely chopped leek; 1 celery, minced; 1 garlic clove, crushed in a garlic press; 2 tablespoons finely chopped parsley; 2 tablespoons pine nuts; 3 tablespoons flour; 2 1/2 cups chicken stock; 1/2 cup cream; 4 eggs, beaten until frothy; 1/4 teaspoon dill; 2 tablespoons white wine; salt and pepper; 1 (1 lb) package phyllo pastry sheet; additional butter, for filo pastry sheets

Servings: persons

1 stewing chicken, cut in pieces
1/2 cup unsalted butter
1 medium onion, minced
1/2 cup finely chopped leek
1 celery, minced
1 garlic clove, crushed in a garlic press
2 tablespoons finely chopped parsley
2 tablespoons pine nuts
3 tablespoons flour
2 1/2 cups chicken stock
1/2 cup cream
4 eggs, beaten until frothy
1/4 teaspoon dill
2 tablespoons white wine
salt and pepper
1 (1 lb) package phyllo pastry sheet
additional butter, for filo pastry sheets

1
Rinse chicken pieces. In a large heavy Dutch oven, add 1/4 cup butter. When hot, add the chicken. Cover. Cook, turning without browning, for about 15 minutes.
2
Remove the chicken pieces and cool slightly. Remove bones and skin from chicken and discard. Chop chicken meat. Set aside.
3
Melt 2 Tablespoons butter in a skillet. Add onion, leek, celery, garlic, parsley, and pine nuts. Saute until vegetables are limp.
4
Melt remaining butter in a saucepan and blend in flour. Cook 2 minutes. Stir in stock. Simmer until sauce boils. Cool. Stir in cream, eggs, nutmeg, dill, chicken, vegetables, add wine if sauce seems too thick. Season with salt and pepper.
5
Butter a 12 x 9 x 3 inch baking pan. Line it with 6 sheets of filo, brushing each filo sheet with butter.
6
Spread chicken filling evenly over filo sheet. Top with 6 buttered filo sheets.
7
Bake at 350u00b0F about 50 minutes, or until golden in color. Let stand 15 minutes before cutting into squares. Serve warm. 8 to 10 serving.
8
CAI Greek Cookbook.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 stewing chicken, cut in pieces, 1/2 cup unsalted butter, 1 medium onion, minced, 1/2 cup finely chopped leek, and more.

Yes, Greek Chicken In Filo (Kotopita) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Chicken In Filo (Kotopita)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions