NEW YEAR'S DAY GREEK FILO CHICKEN PIE (KOTOPITA)
Steps:
- Place the chicken pieces, onions, olive oil and seasoning in a heavy Dutch oven. Cover and simmer over medium-low heat for about 40 minutes. (Do not add any water, as the chicken and the onions will release their own liquid and will braise nicely.)
- Remove the chicken, let it cool slightly, and then shred it (or chop it up) into small pieces. Set aside in a bowl. Meanwhile, continue to cook the onions for another 30 minutes. When tender, mash them with a fork and add to the chicken. At this point, taste and adjust the seasoning. Let the mixture cool completely.
- Sprinkle the semolina over the mixture and blend well. Add the parsley, fresh dill, eggs, and cream. Set aside. Preheat the oven to 375 °F.
- Start layering a 15"x10"x2" glass or ceramic pan with filo sheets: First, brush some oil on all sides of the pan, then proceed to line with 10 filo sheets, brushing olive oil on each one of them. Without oiling the 10th filo layer, pour the mixture over the stacked filo and arrange equally in the pan. Top with the remaining sheets, brushing each one of them with olive oil. Fold the overhanging filo, back over the top of the chicken pie. With a sharp knife, carefully mark the top few filo sheets in square shapes, so the filo does not crumble when it is cut through.
- Sprinkle some water over the pie and bake for 30 to 40 minutes, until filo is lightly golden. Let it cool for 15 minutes before cutting and serving.
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Ahmed Jadoon
[email protected]The pie was good, but it was a bit too spicy. I think I would use less pepper next time.
Ann Harrison
[email protected]The pie was good, but it was a bit too sour. I think I would use less lemon juice next time.
James Marion
[email protected]The pie was good, but it was a bit too sweet. I think I would use less sugar next time.
Shiraz Gul
[email protected]The pie was good, but it was a bit too heavy. I think I would use less cheese next time.
Odokonyero Byron
[email protected]The pie was good, but it was a bit too greasy. I think I would use less butter next time.
Ella Nickels
[email protected]The pie was good, but it was a bit too dry. I think I would add more liquid next time.
Emily Barnes
[email protected]This pie was a bit too salty for my taste. I think I would use less salt next time.
April Llorca
[email protected]The filling was good, but the filo dough was a bit too thick for my liking. I think I would use a thinner dough next time.
Elomack Douglas
[email protected]This pie was a bit bland for my taste. I think I would add more herbs and spices next time.
Mohammad Naeem Naim
[email protected]I made this pie for a potluck, and it was a huge hit. Everyone loved it! The chicken was tender and juicy, and the vegetables were cooked perfectly. The filo dough was also very crispy.
Olatunji Yusuf
[email protected]This recipe is a keeper! The pie was delicious, and the filo dough was perfect. I will definitely be making this again.
Heera Nand
[email protected]I followed the recipe exactly, and the pie turned out great. The chicken was cooked perfectly, and the vegetables were still slightly crunchy. The filo dough was also very crispy.
Denis Mariki
[email protected]This pie was a bit time-consuming to make, but it was definitely worth it. The flavors were incredible, and the filo dough was crispy and flaky. I would definitely make this again for a special occasion.
Def bo
[email protected]I'm a big fan of Greek food, so I was excited to try this recipe. I was not disappointed! The pie was delicious, and the filo dough was perfect. I will definitely be making this again.
Gad Donkor
[email protected]I made this pie for my family, and they all loved it. The chicken was tender and juicy, and the vegetables were cooked perfectly. The filo dough was also very crispy.
Precious Millar
[email protected]This recipe was easy to follow, and the results were delicious. I especially liked the addition of the lemon zest to the filling. It gave the pie a bright, fresh flavor.
Joey Buckton
[email protected]I'm not usually a fan of chicken pot pie, but this Greek version changed my mind. The filo dough added a nice touch of crunch, and the filling was flavorful and moist. I would definitely make this again.
Mari Stegeman
[email protected]This Greek filo chicken pie was a hit at our New Year's Day gathering! The flavors were incredible, and the filo dough was perfectly crispy. I'll definitely be making this again.