Kotopita
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
60
Spice
58
Sweetness
43
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 cups
Onion (chopped)1 tsp
Dill (chopped)1 cup
Celery (chopped)1 cup
Carrot (chopped)1 tsp
Salt1 tsp
Black Pepper (crushed)1 cup
Chicken Stock140 g
Parmesan (grated)140 g
Feta Cheese2 cups
Milk140 g
All-Purpose Flour1
EggDirections:
1
Watch how to make this recipe
2
Filling: In a medium pot, over medium heat, add the chicken and the olive oil
3
Stir in the garlic, onion, dill, celery, carrots, salt and pepper
4
Add the chicken stock and bring to a boil
5
Turn the heat down and let it simmer for 15 minutes
6
Sauce: In another medium pot bring the milk to a boil over low heat
7
At the same time, melt the butter in another pan
8
Add the flour to the butter and mix well on low heat until the flour absorbs all of the butter
9
Be sure not to burn the butter! When the milk reaches the boiling point, slowly whisk it into the flour mixture until it thickens, removing any lumps
10
Whisk in the Parmesan and the egg
11
Remove the sauce from the burner and let it cool for 10 minutes
12
Set aside and go back to the filling
13
The chicken mixture should be fully cooked by now
14
Strain the mixture to remove any liquid
15
Let it sit for 15 minutes
16
Mix the sauce into the chicken mixture
17
Add the Parmesan and feta cheese and mix well
18
Preheat oven to 350 degrees F
19
Butter an 8 by 8-inch baking dish
20
Layer 7 sheets of phyllo dough in the bottom of the dish making sure to lightly brush each 2 sheets with melted butter
21
Make sure to press the sheets against all sides of the baking dish
22
Fold the sheets in half, and evenly spread them with the filling
23
Put another 7 sheets of phyllo, prepared the same way on top of the filling, pressing the dough around the edges of the dish
24
Lightly brush melted butter on the top layer
25
Cut through the dough to make 4 squares
26
Make sure you cut through the bottom layer
27
Sprinkle a little water on top to keep it from drying out
28
Put the dish in the oven and bake it until golden brown, about 40 to 45 minutes
29
Remove the dish from the oven and let it cool for 20 minutes before serving
30
Most commonly served with salad, but it's a great dish with vegetables or by itself