Kotopita - Greek Chicken Pies

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Disclaimer:

Unfortunately, I thought to take a photo of the kotopita after we had eaten dinner, so what you're seeing  here is what I came up with after doing an online image search of kotopita and not stopping until I found one that looked exactly like the one we had for dinner - except that I made ours in a 9x13 cake pan, not a round pan. And no kidding, it was crispy and golden on all sides. I think it helped that I used a pretty thin 9x13 metal pan. I would imagine the outcome would have been quite different if I'd used a glass baking dish.

I had never used phyllo dough before because it always seemed a bit intimidating. Somehow, the dishes made with it seem very complicated, but they're really not - at least not this one. It was just fussy and time-consuming preparing things, but with encouragement from my friend who gave me her recipe, I forged ahead, and with the help of my daughter-in-law and two granddaughters, we made a little assembly line and got the job done!

I will definitely make this again - and will also make the Spanokopita recipe she gave me.

KOTOPITA  (chicken pies)  (I actually doubled this recipe and it took 2  9x13 cakepans)

6 T. butter plus 1/2 c. butter
minced onion
chopped mushrooms
chopped parsley
minced clove garlic
1 T. flour
1/4 c. dry white wine
2 T. olive oil
2 chicken breasts, halved laterally
8 sheets phyllo dough
1 c. bread crumbs (I used Panko)
1/2 # Feta cheese

In 2 T. butter, saute onion and garlic
Then when that's about done, add mushrooms
then parsley. Another 2 minutes.

Mix flour and wine, then stir that into the vegetable mix and heat, stirring, til it thickens.
Season with salt and pepper.
***

2 T. butter 2 T olive oil
Saute chicken til light brown (there are 4 pcs)

NOW:  Melt the stick of butter to use for brushing phyllo dough

For each chicken breast, do the following:
Brush sheet of phyllo dough with the melted butter
Sprinkle bread crumbs on top
Another sheet of buttered phyllo
Another sprinkle of bread crumbs on top
A layer of sauteed chicken breast
A layer of the vegetable mix
A layer of Feta
Now, fold the sides and ends in like you would wrap a package.
Set seam side down in the cake pan (I sprayed it with Pam first)

When all chicken breasts have been done like this, drizzle remaining butter on top.

Bake 35 minutes at 350 degrees.

We made ours the day before and set it in the refrigerator. An hour before you're going to eat, preheat the oven to 350 degrees. Then set pan (uncovered) of kotopita in the preheated oven and bake 35-40 minutes or until golden and crispy.

P.S. I will bear no responsibility for the content of the site where I found the photo. It's all Greek to me, and I have no idea what it's about...except that it had the photo I needed. So don't blame me if you find something objectionable. I don't read Greek.

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