Greek Chicken Pie is a delightful dish that brings the vibrant flavors of Greece right to your kitchen. This savory pie, known as “Kotopita,” has its roots in traditional Greek cuisine, where it has been enjoyed for generations. The combination of tender chicken, aromatic herbs, and flaky pastry creates a mouthwatering experience that is both comforting and satisfying.

People love Greek Chicken Pie not only for its rich taste and delightful texture but also for its convenience. Its a versatile dish that can be served as a hearty main course or a delightful appetizer at gatherings. The layers of crispy phyllo dough encase a delicious filling that is sure to impress family and friends alike. Whether youre celebrating a special occasion or simply looking for a comforting meal, this recipe is sure to become a favorite in your household.

Ingredients:

For the filling:

1 lb (450g) boneless, skinless chicken breasts, diced
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup (150g) fresh spinach, chopped
1 cup (150g) feta cheese, crumbled
1/2 cup (75g) Kalamata olives, pitted and sliced
1/4 cup (60ml) olive oil
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
1 egg, beaten (for egg wash)

For the pastry:

2 cups (250g) all-purpose flour
1/2 cup (115g) unsalted butter, cold and cubed
1/2 tsp salt
1/4 cup (60ml) cold water

Preparing the Pastry

In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. This should take about 5-7 minutes.
Gradually add the cold water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may not need all the water, so add it slowly.
Once the dough has formed, turn it out onto a lightly floured surface. Knead it gently for about 1 minute until smooth.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the butter firm up and make the pastry flaky.

Preparing the Filling

While the pastry is chilling, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
Add the diced chicken to the skillet. Season with salt, pepper, oregano, and thyme. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Once the chicken is cooked, add the chopped spinach and cook for another 2-3 minutes until wilted.
Remove the skillet from heat and let the mixture cool slightly. Once cooled, stir in the crumbled feta cheese and sliced Kalamata olives until well combined.

Assembling the Pie

Preheat your oven to 375°F (190°C).
Remove the chilled pastry dough from the refrigerator. On a lightly floured surface, roll out two-thirds of the dough into a circle about 1/8 inch thick. This will be the bottom crust.
Carefully transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
Pour the chicken filling into the prepared pie crust, spreading it evenly.
Roll out the remaining one-third of the dough into another circle for the top crust. Place it over the filling, ensuring it covers the entire pie.
Trim any excess dough from the edges and crimp the edges together to seal the pie. You can use a fork or your fingers to create a decorative edge.
Cut a few slits in the top crust to allow steam to escape during baking. This will prevent the pie from becoming soggy.
Brush the top crust with the beaten egg to give it a golden color when baked.

Baking the Pie

Conclusion:

Greek Chicken Pie: A Delicious Recipe for a Traditional Mediterranean Dish

Author: Maria
Total Time: 65 minutes
Yield: 8 servings 1x

Print Recipe

Description

A savory chicken pie filled with tender chicken, fresh spinach, feta cheese, and Kalamata olives, all encased in a flaky homemade pastry crust. Perfect for a comforting meal, this dish can be customized with different proteins or vegetables and can be made ahead of time for convenience.

Instructions

Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Once baked, remove the pie from the oven and let it cool for about 10 minutes before slicing and serving.

Notes

“`html

You can substitute the chicken with cooked turkey or even a vegetarian option like mushrooms or lentils for a different flavor.
Feel free to add other vegetables to the filling, such as bell peppers or zucchini, for added nutrition and flavor.
This pie can be made ahead of time and frozen before baking. Just thaw and bake when ready to serve.

“`

Prep Time: 30 minutes
Cook Time: 35 minutes