Name: Kotopitta (Greek Chicken Pie with a Filo Crust)
Yield: Serves 6
Cuisine: Greece
Ingredients: 2 tablespoons chopped fresh parsley or dill for garnish; 4 to 6 cloves garlic, minced; 1 pound spinach, cut into 1-inch-wide chiffonade, rinsed and drained; 5 tablespoons (all-purpose) flour; 6 tablespoons chopped fresh dill or 3 tablespoons dried; 1 teaspoon ground nutmeg; Salt and freshly ground pepper; ⅓ pound feta cheese, crumbled; ½ cup unsalted butter, melted; 2 cups heavy cream; 10 skinless, boneless chicken breast halves, about 4 ounces each; 2 medium onions, diced; ½ cup unsalted butter

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 cris