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Chicken pie kotopita

Kotopita is one of many types of pita, or Greek savory pies.    After making the pork and beef galettes using leeks, I wanted to try leeks with chicken as well.  You can make the recipe from scratch or use leftover chicken or turkey.

I based this pie on the Chicken Pie I used to make in the past, only instead of using puff pastry I used the provencal pastry and in the filling I added leeks and onions instead of corn and bell peppers.   My instincts were right.   Although my other chicken pie is great, this one has become one of our favourite dishes in the house with the cheesy, herbed chicken filling wrapped in a  pastry crust, which tastes great and is so easy to make and much healthier than using puff pastry.

Don’t forget to make some tiganopsomo with your leftover pastry.

Kotopita me prassa – Recipe by Ivy

Preparation time: 30 minutes for boiling chicken + 20 minutes for preparation

Baking time: 1 hour

Serves: 8 as main course

Ingredients:

For the dough:

4

Cups

Whole Wheat flour

½

Cup

Olive oil

2

eggs

1/2

Cup

Tepid water plus 2 tablespoons

½

Tsp

Salt

½

Cup

Graviera Cheese

Chicken filling:

1

Chicken breast, boiled, bones and skin removed and cut into small pieces (or used leftovers)

200

Grams

Myzithra Cheese (or feta)

75

Grams

Graviera Cheese (about ½ cup)

2

eggs

½

Cup

Olive oil, divided

2

Medium

Leeks, white part, finely cut

3

Medium

Spring onions, white part, finely cut

3

Tbsp

All purpose flour

1

Cup

Chicken broth

½

Cup

Dill, finely cut

½

Cup

Parsley, finely cut

Salt and freshly ground pepper

1/8

Tsp

Nutmeg

½

Tsp

Chicken seasoning

Olive oil for brushing on top.

Directions:

1.

Prepare dough according to instructions and leave it to rest for an hour.

2.

Boil chicken breast and cut into small pieces.

3.

Preheat oven at 180 degrees Centigrade.

4.

Add 2/3 of the olive oil and sauté the onions with the leek, until soft. Add the flour and mix to form a roux. Add the chicken broth, mixing continuously until the sauce thickens.

5.

Beat the eggs separately with a fork and slowly-slowly incorporate in the roux, mixing continuous.

6.

Add the chicken breasts and season with salt, pepper, nutmeg and chicken seasoning..

7.

Crumble myzithra, grate graviera and add to the mixture.

8.

Add the parsley and dill and mix all the ingredients.

9.

Divide the dough in two parts, one bigger than the other. Roll out the dough to fit a 28 cm. baking tin to cover the sides as well.

10.

Oil the baking tin and place the biggest phyllo. Stretch with your hands if necessary.

11.

Put the chicken filling and arrange to be distributed evenly.

12.

Cover with the second phyllo and cut whatever pieces are not necessary.

13.

Taking both phyllos press them together to join.

14.

Brush with olive oil.

15.

With a sharp knife score the phyllo.

16.

Bake until golden brown, for about 1 hour.

Note:

By 1 chicken breast, I mean all the chicken breast of a chicken.

This recipe goes to Yasmeen, of Health Nut, who is hosting this week’s Weekend Wokking: Cheese.

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Χωρίς σχόλια on Kotopita me prassa (chicken and leek pie)

  1. Ο/Η Angie's Recipes λέει:

    The pie looks really good….I can’t really trim the pie so smooth and beautiful.
    One of the savoury pies I like is caramelized onion and leek pie….

    Angie’s Recipes’s last blog post..Spotted Dog Bread – Soda Bread

  2. Ο/Η Rosa λέει:

    A wonderful combo! That pie looks delicious!

    Cheers,

    Rosa

  3. Ο/Η HonryB λέει:

    Love that last photo! Looks delicious!

    HonryB’s last blog post..Don’t forget…..

  4. Ο/Η girlichef λέει:

    That last picture…oh my!! This sounds amazing!

    girlichef’s last blog post..Headline: Everyday Tasks Easier to Accomplish without Computer!

  5. Ο/Η Kevin λέει:

    I am really liking the savoury pies and this one looks really tasty!

  6. Ο/Η Soma λέει:

    your blog is like a learning school;-) Love it & I am really fond of savory pies.

    Soma’s last blog post..Mango Flan

  7. Ο/Η Joan Nova λέει:

    I love a savory pie! Very complimentary list of ingredients.

  8. Ο/Η Adam λέει:

    I love chicken pot pie, or any meat pie really. This nutmeg addition really has me thinking. I’ve never realized how great that would be, and especially with those cheeses :)

    Adam’s last blog post..Strawberry, White and Blue

  9. Ο/Η Mariana Kavroulaki λέει:

    Beautiful and tasty!! My kid will love it too.

  10. Ο/Η Parita λέει:

    i love leeks and savory pies are my kinda food! looks so delicious!

    Parita’s last blog post..Radish and Tomato Rasam….My Style

  11. Ο/Η Liz λέει:

    This looks so good. I haven’t made a pie in a while. Maybe I should!

    Liz’s last blog post..We found a house

  12. Ο/Η Cakelaw λέει:

    This looks superb Ivy – I would like the particularly luscious looking sloice at the bottom of th epost. Chicken and leek pie ia always good, especially in winter.

    Cakelaw’s last blog post..Chocolate Caramel Slice & Lemon Cupcakes

  13. Ο/Η Reeni λέει:

    How very delicious this is with leeks! Just mouth-watering!

    Reeni’s last blog post..East Coast Crab Cakes & Spicy Remoulade

  14. Ο/Η Peter λέει:

    The filling sounds delicious, a good use of some leftover chicken.

    Peter’s last blog post..Tonka Bean Creme Caramel

  15. […] Athens Greece) at Kopiaste…to greek hospitality baked a Fabulous Greek Savory Pie,Kotopita me Prassa, from the scratch with Provencal pastry base stuffed with onions,leeks,chicken along with goodness […]

  16. Ο/Η Greek Cheeses λέει:

    […] Kotopita me passa (chicken and leek pie) […]

  17. Ο/Η Greek and Cypriot Cheeses λέει:

    […] Kotopita me prassa (chicken and leek pie) […]

  18. […] Kotopita me Prassa (Chicken and Leek Pie) […]

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