Kotopita
Summary
| Yield | |
|---|---|
| Prep Time | 45 minutes |
Description
When ever I am looking to impress dinner guests I whip this one out. Kotopita is a classic greek dish that is great straight from the oven or cold the next day. A nice change from lasagna. You can pre-make this ahead of time place foil over the top and toss it into the oven when your ready. A simple salad of baby tomatoes and sliced cucumber tossed in a balsamic dressing goes perfect with this dish.
Ingredients
- 10 oz filo pastry
- 3 T olive oil
- 1⁄2 c toasted sliced almonds
- 2 T milk
- 1 medium onion (chopped)
- 1 garlic clove (minced)
- 1 lb cooked chicken breast
- 6 oz feta cheese (crumbled)
- 2 eggs
- 3 T fresh parsley, cilantro, mint
Instructions
Preheat oven to 375
To make the filling, heat oil (2tblsp) in a large frying pan and saute onion till transparent. Add the garlic and cook for a couple minutes. Transfer to a bowl.
Chop or mince the cooked chicken and add it to onion mixture. Beat the eggs and pour in, add feta, half of the almonds, fresh herbs with salt and pepper to taste. Stir until well combined.
Unravel filo and cut entire package into 12 in squares.
Taking half the sheets (keep remaining covered) Brush one sheet with olive oil lay it on a well greased 2 1/4 pint ovenproof dish. Sprinkle with a few almonds. Repeat this process with the other pastry sheets, over lapping them in the dish. Spoon in the filling and cover the pie in the same way with the rest of the remaining pastry.
Fold in edges brush with milk and sprinkle left over almonds on top. Bake for 25-35 minutes or until golden brown. Let stand five minutes before serving.
Notes
Filo dough can dry out fast so I keep mine covered with a damp cloth or a few moistened paper towels.
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