Kotopitta

Greek Chicken Pie with a Filo Crust

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

We have combined the recipe for spanokopita (spinach pie) and a chicken filo turnover to make a very tasty “deep-dish” chicken pie. Some versions of this recipe have you line the pie pan with filo, pour in the chicken mixture, and top with more filo. However, experience has shown us that if you assemble the pie too far ahead of time the bottom may become soggy. Therefore we assemble and bake the chicken and spinach mixture in a ramekin and bake the filo lid separately to keep it crisp. You can make this in a single unlined pie plate with a large filo lid if you don’t have any individual gratin dishes.

Ingredients

    Method