Kotopita Chicken Phyllo Pie Recipe

Experience the irresistible flavors of Greece with this Kotopita Chicken Phyllo Pie recipe! Crispy, flaky phyllo pastry envelops a savory chicken and herb filling, perfect for a satisfying dinner or easily portioned into delightful little triangles for appetizers or snacks. This recipe is surprisingly easy to make and delivers restaurant-quality results.

Prep Time 45 mins
Cook Time 70 mins
Calories 552.1 kcal
Protein 82g
Rating 5.0 (1 Reviews)
Kotopita Chicken Phyllo Pie 50

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kotopita Chicken Phyllo Pie

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How to Make Kotopita Chicken Phyllo Pie

  1. Preheat oven to 375°F (190°C). Lightly grease a large baking sheet.
  2. In a large bowl, combine cooked chicken, onion, garlic, fresh herbs, eggs, olive oil, feta cheese, salt, and pepper. Mix well.
  3. Lay out one sheet of phyllo pastry on a clean work surface. Brush lightly with melted butter.
  4. Top with another sheet of phyllo, brushing with butter again. Repeat until you have 4-5 layers (depending on phyllo size).
  5. Spread 1/3 of the chicken filling evenly over the phyllo layers.
  6. Carefully roll up the phyllo tightly, starting from a long edge. Cut into 2-inch slices.
  7. Place the rolls cut-side down on the prepared baking sheet.
  8. Bake for 35-40 minutes, or until golden brown and crispy.
  9. 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

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