Ingrédients pour Kotopita Chicken Phyllo Pie
- Boneless Chicken Breasts
- 1/4 cup olive oil
- Onions
- Leeks
- Cinnamon
- Nutmeg
- Long Grain Rice
- Dried Mint
- Golden Raisin
- Kefalotyri
- 2 large eggs, lightly beaten
- Salt & Freshly Ground Black Pepper
- Salted Butter
- Phyllo Pastry Sheet
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Comment préparer Kotopita Chicken Phyllo Pie
- Preheat oven to 375°F (190°C). Lightly grease a large baking sheet.
- In a large bowl, combine cooked chicken, onion, garlic, fresh herbs, eggs, olive oil, feta cheese, salt, and pepper. Mix well.
- Lay out one sheet of phyllo pastry on a clean work surface. Brush lightly with melted butter.
- Top with another sheet of phyllo, brushing with butter again. Repeat until you have 4-5 layers (depending on phyllo size).
- Spread 1/3 of the chicken filling evenly over the phyllo layers.
- Carefully roll up the phyllo tightly, starting from a long edge. Cut into 2-inch slices.
- Place the rolls cut-side down on the prepared baking sheet.
- Bake for 35-40 minutes, or until golden brown and crispy.
- Let cool slightly before serving. Enjoy your delicious Kotopita Chicken Phyllo Pie!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
37g
Fat
37g
Carbs
7g
