Petitchef

Kotopita me prassa (chicken and leek pie)



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.

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



All purpose 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





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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