Greek Kotopita- Pan-fried chicken pie2014-09-06
- Servings : 4-5
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 30m
Pies are an eternal favourite. The style changes, the stuffing changes from place to place, but the pie remains a favourite.
This Greek version called Kotopita ( Chicken Pie ), made with a very light Filo pastry cover, really brings out the taste of the delicious stuffing.
Whether you serve it as part of your family dinner, party food or a quick meal on the go, this recipe is bound to become your favourite.
The lovely people at Travelsupermarket are running a campaign called #HolidayFlavours celebrating food & travel- how gastronomy and touristing go hand in hand and we return not just enriched in memories, but our tastebuds better off too!
This recipe has been created for entering this campaign and competition celebrating Spanish and Greek food.
- Filo pastry- 200g
- Olive oil, for brushing
- FOR THE FILLING
- Olive oil- 2 tbsp
- Butter- 1 large tbsp
- Leek, thinly sliced- 1
- Spring Onions, thinly sliced- 4-5
- Mushroom, thinly sliced- 150gm
- Shredded cooked chicken- 225 gm
- Feta cheese, crumbled- 150 gm
- Parsley, finely chopped- 4 tbsp
- Dill, finely chopped- 4 tbsp (optional)
- Double cream- 5 tbsp
- Nutmeg powder, freshly ground- 1/4 tsp
- Black pepper powder- 1/4- 1/2 tsp
- Salt- to taste
FOR THE FILLING: In a pan, heat olive oil and butter & fry the leeks, spring onions and mushrooms for 3-4 minutes until soft.
Pour into a large bowl. Add in the cooked chicken, feta cheese, herbs and enough cream to make the mixture moist.
Season with lots of freshly ground black pepper and a little nutmeg, to taste. Easy with the salt though, as feta is quite a salty cheese.
Now for the outside of the pie.. the crunchy bits.
Take a frying pan and brush the inside with olive oil.
Place large pieces of the filo pastry over the pan so that it drapes over the sides. Now, brush the filo pastry with oil too.
Add in half of the chicken and cheese mixture.
Cut a piece of pastry and lay on top of the filling to make a cover. Brush with olive oil and sprinkle with a little water. Put the rest of the chicken and cheese filling onto the pastry and again place more pastry on top in the same way as before to make the top layer, brush with olive oil and sprinkle with water.
Now, bring in the loose edges of the pastry that are hanging over the edges to cover the top and give the semblance of a pie.
Brush the surface again with olive oil and sprinkle some water to keep the surface moist.
Turn on the gas and keep on low heat so that the bottom of the pie ( which then will be the top) slowly gets brown over about 8 minutes. Do keep an eye in the heat though. As Filo pastry is very thin, this can become very hard, burn and crack, if on high heat.
Now, put a plate on top of the frying pan and flip the pan over onto the plate. You will notice that the underside has cooked very beautifully.
Slide it carefully back onto the frying pan and cook in the same manner for about 8 minutes.
Be very careful while serving as the pastry is really delicate. Slip onto a large surface and cut into big wedges to serve.