Kotopita: Greek Style Chicken in Phyllo Pie

κοτόπιτα
Get this recipe and more on my website: www.dimitrasdishes.com/recipes...
Serves 12:
​For the roasted chicken:
1 whole roasted chicken
1/4 cup olive oil
salt and freshly ground black pepper
1/4 cup dried oregano
1 teaspoon cumin powder
pinch of crushed red pepper flakes (optional)
For the filling:
1/4 cup olive oil
​1 large onion, diced
2 garlic cloves, whole
​2 bell peppers, diced
1 teaspoon fresh thyme or rosemary
​other optional vegetables: chopped carrots, sliced mushrooms
​salt and freshly ground pepper
pinch of crushed red pepper flakes
​1 cup crumbled feta cheese
1 cup shredded parmesan cheese
1 cup grated gouda or mozzarella cheese
For the béchamel sauce:
2 cups whole milk
1/4 cup olive oil
1/4 cup all purpose flour
salt and freshly ground pepper
1/4 teaspoon ground nutmeg
​2 eggs
For the crust:
1 pound phyllo dough, thawed and at room temperature
1/2 pound unsalted butter, melted
a few tablespoons of sesame seeds
​​
​Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius.
​Wash the chicken with cold water and pat it dry. Make sure to remove anything that may be inside the cavity.
​Pour the olive oil over the chicken and season both sides with the herbs and spices.
Cover the chicken with aluminum foil and bake for 40 minutes.
​Remove the foil and bake uncovered 40 additional minutes or until the chicken is fully cooked.
Allow to cool completely.
​In the meantime make the filling by cooking the garlic cloves with the diced onions and oil in a pan for about 15 minutes or until soft.
​Add the diced bell peppers, season with some salt and pepper and cook 5-6 minutes or until they soften and release their juices.
​When the chicken is cool enough to handle, remove the meat and set the bones aside to make broth another day.
Shred the meat or chop it. About 4 cups are needed for this recipe.
​Add the meat and the sautéed pepper mixture to a large bowl and mix well to combine.
​Make the béchamel sauce by combining the olive oil and flour to a saucepan. Cook over medium heat while whisking until it becomes slightly toasted.
​Add the milk, salt. pepper, and nutmeg. Whisk well to combine. Take care to not add too much salt. There will be lots of cheese in the filling which is already salty.
Bring the mixture to a boil and continue whisking until it thickens enough to coat the back of a spoon.
​Remove from heat and add about a cup of this mixture to the eggs. Whisk to incorporate and to temper them.
​Add the egg mixture to the saucepan and whisk well to combine.
Pour the béchamel sauce into the mixing bowl with the filling. Add the cheeses and mix well.
​Add some fresh thyme and taste to see if any more salt and pepper is needed.
​I always add a pinch of crushed red pepper flakes. It's up to you to do the same or to just leave it out.
Set the filling aside.
​Note: Phyllo dough comes in various thicknesses. The thinner the phyllo, the more sheets will be in a pack. The thicker phyllo will have fewer sheets since it is sold by weight. I usually buy the #4 thickness. Any phyllo will do.
​Preheat the oven to 350 degrees Fahrenheit, 170 degrees Celsius.
Remove the phyllo from its packaging. Separate it into 2 equal stacks. One will be for the bottom and the other for the top of the pie. I like to use a little more for the bottom and less for the top. It's a matter of personal preference. The pie will still be delicious either way.
Brush the baking pan with melted butter.
Take 2-4 sheets of phyllo and place them at the 12:00 position of the pan (as if you were looking at a clock)placing half in the pan and the other half should hang out of the pan.
​Drizzle some melted butter on top of the phyllo.
Take 2-4 more phyllo sheets and place them at the 3:00 position of the baking pan, half in half hanging out.
​Drizzle them with some more melted butter.
​Take 2-4 more phyllo sheets and place them down in the bottom of the pan. Drizzle with melted butter.
​Take 2-4 phyllo sheets and place them at the 9:00 position of the baking pan. Drizzle with butter.
​Pour all of the filling onto the pan and cover it with the phyllo that is hanging outside of the pan.
Drizzle with melted butter.
​Keep taking 2-4 stacks of phyllo and place them in the pan, tucking the edges in really well. Drizzle with melted butter until all of the phyllo runs out.
​Scour the pie into 12 equal pieces and pour the remaining butter all over the pie. Sprinkle the top with some sesame seeds.
​Bake 45 -60 minutes or until the pie is golden brown on top and the filling is bubbling.
​Sometimes, it can take 1 hour and 15 minutes to be ready.
Allow the pie at least 20-30 minutes to rest at room temperature so that the filling sets and it will be easy to slice and serve.

[@maureenedonovan9935]

I can't stop watching your videos.

[@dedebee2815]

Made it with carrots and peas added. Awsome! More like pot pie.thanks for the garlic tip!!!

[@fireballplay2946]

Amazing recipe and demonstration....... looks totally delicious! Your the queen of Greek cooking !

[@moeruss2726]

That looks amazing! I have some Phyllo dough in my freezer and have been wondering what to make with it. The vegetables I would use would be mushrooms, leeks, and some artichokes. Love your cooking videos. ❤

[@teresajenkins9056]

I actually made your recipe...it took a long time to put this all together...but I followed it step by step and it is delicious...

[@peterpavlis8229]

I made this tonight with a Sam's Club Roast Chicken, it was DELICIOUS!!!

[@XxxcloackndaggerxxX]

Your cooking smells so good and I'm here in Australia!

[@SparrowStockwell]

Steven Nicholls Awww...great comment!

[@sharong8511]

I know, right?! It’s wafting up to Western Canada, too! If I cooked as well as Dmitra I would be 300+ pounds...

[@katerinamafiosa]

Why have i not seen this before?!!?!?! i tried another version of kotopita with leek and the guy used puff pastry!! it was a lot harder than this one. i love your videos because they are so accurate!!! love you!!!

[@mansarayrugie]

I love Greek food thank you

[@minimemaria]

I just spent some time in Greece and this was my favorite pie. I would go to my local coffee shop to pick up my piece of chicken pie every morning. It was a thinner pie which is what you mentioned. I wonder if just using a longer baking sheet will do the trick. So glad I found your recipe because I wasnt sure how to re-create once I was back home

[@rachelbas8192]

Love, love, love your recipes! May God bless u as you share your talent w/ others!

[@bonniebiancardi1829]

I'm so making this! So happy to have found your KZbin channel! I'm making your spanikopita this weekend too. Thanks for such wonderful recipes!

[@gulmiramirgiyazova4678]

Oh my😍 I also use that sour cherry jam glass jar for storing spices 😊

[@denisebozung126]

The dish looks wonderful, now I'm hungry ! Happy New Year and best wishes for you and your family!

[@deesticco1719]

Thank You 💖👍🏼! Love Greek food as my Besties from college are of Greek origin! We cooked Spanakopita in the traditional way, for one of my Milestone BD’s organized by my Besties, and from there every re-union going to repeat it! One of my most favorites! My friend was shocked that I made less than in one hour by my self! Thank you for the idea ! So could use the rest of the philo for a chicken pot pie or do yours! Great Party Dish !!! I was born in Sri Lanka ! We have mini chicken pies for tea! So miss them now!

[@maylien]

Looks wonderful with good flavors. Lots of good tips as well. Thank you.

[@diananoonen2262]

Mushrooms, carrots , celery, onion. If im in a hurry frozen peas and carrots. No Gouda or parma. Just feta and bechemel. Ill try it with parma, but ill put that in the bechemel. Thanks always for sharing!!! I love your cooking.

[@Lelliott1122]

Show stopping is right❤️ It will be added to my fall menu! I need to make everything you demo❤️

[@sammyjo8109]

I made this on a sheet pan and it turned out great. I did the top the same as for Spanakopita folding some phyllo sheets on top. It was beautiful. I was proud of it but hubby and kids didn't remark on my beautiful presentation LOL

[@johnhandley1870]

the queen of phyllo dough, love all the recipes

[@stratonkaratassos3007]

I’m first generation Greek. I’m old now but I sure do miss the food I grew up with. Always been afraid to cook them but I sure do hunger for them, especially spanakopita. You give me courage to at least try. Wish I could eat with y’all each night. Efharisto poli. S’agapo. Stratis.

[@amypaparone55]

I made this and it was absolutely the best thing ever! I just used cooked chicken thighs I had on hand and EVERYONE LOVED IT!! Thanks so much for sharing!

[@tina597]

What a wonderful meal. Thank you for sharing this recipe.

[@KingdomDumb]

Simply divine!

[@mariacastro2682]

I made your spanakopita and came out perfect,thanks to your great videos... I will try your Kotopita next...keep your great recipes coming!

[@petite471]

Wow!! I’m going to try this, Thank you!!

[@Emilyhildegaard1]

You make me want to bake something new and wonderful every day!

[@jimbo4187]

Looks delicious! I love kotopita its one of my favorite Greek foods. I like much thinner than here, but the filling looks fantastic!

[@arminehb508]

Looks very good.

[@mattrenaud8426]

Wow!!! Thank you for sharing that!!!

[@MothersBrewTea]

I made this tonight, with finley diced carrots, celery, onions, garlic, thyme, rosemary, chicken. I used GHEE clarified butter. Turned out, Amazing ❤

[@marieanne7569]

Looks amazing. Thank you Dimitra

[@DimitrasDishes]

Thank you!

[@AnnieMarc1987]

Can’t wait to make this....another great video.

[@chefcookie6695]

Oh that looks so great I cannot wait to make it for my family thank you again for sharing your recipe

[@annab3182]

Phyllo dough can be kept moist by covering with a damp towel to keep it from drying out. One could lightly brush the phyllo dough on every sheet. The love is in the attention to detail with the phyllo and butter. I just wouldn’t cut until it is cooled down after baking.

[@sammyjo8109]

Cutting Phyllo after baking causes it to crumble. The top is always cut before baking.

[@gayamanukyan204]

Thank you for this amazing recipe! I have made it twice already and it's a popular dish in my house and among friends. Trying it out tomorrow with mushrooms instead of red peppers and mozzarella instead of gouda. Hope it's as good.

[@minnie7700]

One of my favorite Greek dishes. I've never made it myself because the coffee shop down the street here in Nea Smyrni sells an amazing kotopita. Will definitely try your recipe though!

[@jim99west46]

Your recipe and demo make Arkis version look like something found in a dumpster. Bless you. Keep up the good work!!

[@timh750]

Made this tonight ... it turned out incredible... I followed the recipe, used mozzarella instead of Gouda ... everyone loved it.. will definitely make it again... Have a picture of it but can’t figure out how to post it.. lol ... Thanks Dimitra !!

[@roslynramirez7101]

I can't wait to try this recipe. It looks delicious. I am salivating. Now I have to go to the store. Thank you.

[@myklkam]

Looks simply delicious definitely will give this a try thanks 👍

[@gusy629]

Thank you so much for sharing your yummy recipe. I never know how to use phyllo in the first place.

[@shoshoabdelhadi1926]

تسلم ايدك، you work so hard and make the best dishes,and love fetta sooo much

[@barbarapinto7178]

Wow you made a Phyilo pie and make everything look so easy. Great scrumptious recipe. Love it Shalom Toronto

[@robertandrobinmilliken5105]

Looks delicious

[@ted1091]

Unbelievable. You are an artist

[@derekhenderson7712]

Beautiful WOW!

[@alexandriahatten2167]

Excellent!!!!!

[@djddean6100]

When you served that piece of Kotopita... it was an amazing beautiful piece . Very nice presentation . I for sure will try this. Thank you

[@DimitrasDishes]

Thank you! I had a piece for breakfast every morning! It tastes good even cold :)

[@djddean6100]

Dimitra's Dishes Haaa, bet it was good too. I like cold Spanikopita. Certainly a healthy breakfast👍

[@geezlouise9658]

You cook and bake from your soul. Everything you do looks so good. I love chicken pot pie and I have never seen it done this way For sure I will do this and maybe find a husband.

[@palomam.9302]

I can't wait to make this.

[@marcchesley3731]

If you dont mind you can cut your cooking time in half if you cook your chicken on a rack inside a pan at 470f that whole chicken will be done in about 50 minutes. Any temp lower than 470f is baking. Season your chicken the same way and preheat the oven and you will be all set. PS hint hint bechamel is fat flour and milk when you add cheese to it, it becomes a Mournay sauce whether you choose to use the white wine or not. Just thought I would let you know so no one makes negative comments and say mean things. Love your channel!❤

[@MostafaAhmed-oq3vi]

Wow,special dish,yummy. ....

[@solie4732]

Very enjoyable watching you

[@80zbabyz]

Great dish. Everything about it. Very rich and soulful. Need this in my life like everyday. Lol.

[@DimitrasDishes]

I know what you mean. This tastes good cold too! SOul food :)

[@80zbabyz]

Dimitra's Dishes yes i dont eat to live. I live to eat...lol..

[@elmundosinfronterasdehugo5005]

I love you recipes thank much

[@DimitrasDishes]

Glad you like them!

[@deehayes3403]

I will make this in Fall....great dish for lunch

[@antonellaantonella5558]

Nice recipe very delicious.

[@petepano6109]

delish..ty4sharing.

[@salmawalji9946]

All the recipes I've been watching it so amazing delicious looking forward to try to make them 3 recipes with spinach peanut butter spinach is a fine even this chicken run chicken pies good to love them all all through this business so delicious and yummy yummy

[@evac.7762]

What?

[@melissaoncoast]

Yummmmmmm

[@Family-rf3vm]

That tip about the garlic is a revelation!

[@robinbutler7863]

Looks wonderful, and very pretty as well, I so enjoy your Greek Style Cooking. Be Blessed Dimita.

[@hdersoz]

That's similiar to the börek we make here in Turkey. Ingredients may vary but the thin layer of dough (which we call "yufka") is the main component. The sprinkle of butter and sesame seeds, the wrapping and the cooking in the oven is definitely the same. There is not much to say that Turkey and Greece have a common background. Cheers :)

[@GP-dk6wf]

Look good

[@kimberlyheath2478]

Yummy!!!

[@user-gu1yj2py3r]

Υπεροχη✨✨✨✨✨

[@katerinamiari4213]

That is mouthwatering, i am definitely making it this weekend.

[@HaniHani-hh8xo]

Well done we like it

[@irenedimeski7863]

Thankyou Dimitra I will be doing this for sure xxx ooo

[@DimitrasDishes]

Hope you enjoy this :)

[@nikkiann5610]

I am cooking my dinner and watching this video but I wish I was having this for dinner, hopefully i will soon

[@virginiaechaluce3646]

Thanks for sharing good and yaming

[@stephaniehatfield5831]

Rubber spatula is very helpful!

[@matureblakwomanwright777]

I’m late but Happy New Year And welcome back🎉🎉🎉

[@DimitrasDishes]

Thank you! It's good to be back. Happy New Year to you too!!

[@frhythms]

I've been thinking about making a chicken or turkey pot pie using phyllo ...obviously a good idea! I will try this method, for sure. Thanks for sharing, Dimitra.

[@DimitrasDishes]

Great way to use up any leftover Thanksgiving turkey :)

[@teshomerfitness859]

wow nice

[@iant8818]

Μπράβο

[@1982evanthia]

Yummy...my mom would make it when she had extra chicken, though never used cumin, only used cumin when making soutzoukakia. I'm gonna try your recipe! Thanks

[@DimitrasDishes]

I know. Cumin is not commonly used in Greek cooking but I love the way it pairs with chicken. Hope you like it too!

[@user-qf7fb6lb1m]

Γεια σου Δημητρουλα και παλι, ειδα τη συνταγη με την πεντανοστιμη κοτοπιτα σου. Χαιρομαι να σε βλεπω που μαγειρευεις.

[@tiny5500]

Another hit girl!!! I've made the spinach pie twice now !!! This is next, think I will do carrots/celery/pees fir a pot our twist!!; Totally dig how you encourage too experiment. You make it easy with a solid foundation. Oh btw on your lasasgna sause worded out to be a kick ass Alfredo sause!!! Leaning and living it❤️❤️❤️❤️

[@jns2572]

Thank you!!! I've been trying your recipes for a while now and they turn out well. I like the way you demonstrate, very clear, and easy to follow. Please continue, I want to know the name of that seasoning you used in one of your recipes. It was red in color and you mentioned that it was very tangy. Tried to find the recipe but forgot the name, it got chicken on it. Every time I dished out a greek or dishes with phyllo your name is synonymy to it here in our house hold.

[@DimitrasDishes]

I believe you’re thinking about Sumac :)

[@campcookhenry]

Instead of thumbs up on this dish I’d give you 5 hearts

[@hildalenarcic5331]

Yummo x

[@jessicarubio4205]

Look very good I make tomorrow night for dinner 🥘

[@DimitrasDishes]

Bon Appetit!

[@carolburnett8372]

I think I would add some English peas too.....looks great

[@rentiamuire5301]

This looks amazing! I am considering this for a main dish on our year end function menu. Would you consider it excessive to butter each phyllo layer? You do it so easily by just drizzling butter over a few layers at a time.

[@Barbie-py4oh]

😋😋

[@terrypogue]

Id love to do this one but alas im lactose intolerant. I get eat a tiny bit of feta but not a lot

[@omuzacheria]

it's still baking. the real challenge is waiting for it to settle.

[@lizzieknight4279]

I love all your recipes but please add metric too,not all us live in USA!

[@clintonbrewer5943]

Hi Dimitra, can I use puff pastry sheets for the base? Saw comments below saying some turned out soggy. Also, how many cups of bechamel sauce do you get from your recipe. I am going to use store bought sauce.

[@louvega8414]

Nice garlic trick! What part of Greece is your family from, Dimitra? I'm interested as to which regions use which spices.

[@DimitrasDishes]

My family is from the island of Crete.

[@louvega8414]

@@DimitrasDishes Ahhhh! That explains the great food and excellent oil. Bravo sas!

[@ashrafulIslam-xg1pf]

You are looking very beautiful 🤩 I am chef in ksa

[@terrypogue]

I wonder if we could do the sumic and chicken. Use the oil from the onions instead of butter. Do you think it would hold together. My daughter made the chicken onion on pita but id much rather have phyllo and with out having to roll each one up when we do them for a crowd.

[@DimitrasDishes]

That would work perfectly.

[@Amsterdam-tz8zq]

I want to ask how you get the bottom crispy of these sorts of pies (tiropita,spanakopita,kotopita etc) Mine always turn out soggy at the bottom. Please let me know. Greetings from Holland. Ps: I love your videos!

[@lillianborg8722]

Hi can i freeze this dish ...love your receipes

[@DimitrasDishes]

Yes! You can freeze it once it is assembled. Wrap in plastic. Thaw overnight in the refrigerator and remove the plastic. Bake as per the recipe’s instructions. It keeps fresh in the freezer for 2 months.

[@amounajawad2384]

Would puff pastry work for this??

[@MT-kb8df]

Do i use a lb of phylo dough if I make half the amount and use a half size baking pan? How do I safe the left over if I make the full recipe?

[@michellelloyd6256]

So that my family woll eat their veggies i puree them after they're cooked lol

[@viviteshome9983]

Can I do this with left over turkey