Name: Kotopita (Greek Chicken Pie) with Spinach, Mushrooms & Kefalotyri
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Greek (Mediterranean)
Ingredients: 600 g Boneless, skinless chicken thighs (or breast), diced; 1 large Yellow onion, finely chopped; 3 cloves Garlic cloves, minced; 250 g Mushrooms (cremini or white), sliced; 200 g Spinach (fresh), roughly chopped; 3 large Eggs; 120 g Kefalotyri cheese, grated (or pecorino if unavailable); 80 g Feta, crumbled (optional but very Greek); 60 ml Extra-virgin olive oil; 80 ml Dry white wine (or chicken stock); 1 tbsp Lemon zest; 2 tbsp Lemon juice; 2 tbsp Fresh dill, chopped (or parsley); 1 tsp Dried oregano; 0.5 tsp Ground black pepper; 1.25 tsp Fine sea salt; 400 g Phyllo (filo) pastry, thawed if frozen; 50 g Unsalted butter, melted (or more olive oil); 1 tsp Sesame seeds or nigella seeds (optional)

Chop-Chop

Kotopita (Greek Chicken Pie) with Spinach, Mushrooms & Kefalotyri | Chop-Chop

Ingredients

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Ingredients

Preparation

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