Kotopita with Homemade Phyllo
Equipment
Ingredients
Filling
chicken breast (raw)
500 g
bacon (diced)
200 g
red bell peppers (diced)
3 pcs
large onion (diced)
1 pcs
feta cheese (crumbled)
175 g
Chicken Seasoning
vegetable broth powder
1 tbsp
garlic powder
1 tsp
paprika
1 tbsp
salt
1 tsp
black pepper
1 tsp
Béchamel Sauce
butter
100 g
all-purpose flour
100 g
milk
1000 ml
gruyere cheese (grated)
100 g
mixed cheese (grated)
100 g
eggs
2 pcs
salt
1 tsp
black pepper
1 tsp
Homemade Phyllo Dough
all-purpose flour
850 g
olive oil
250 g
lukewarm water
300 ml
vinegar
2 tbsp
salt
1 tsp
sugar
1 tsp
Instructions
Prepare and season chicken
Cut chicken breast into small pieces and season with spices.
Prepare vegetables
Dice onion and bell peppers into small pieces.
Cook the filling
Sauté bacon, then add chicken and vegetables, cooking until chicken is done.
Add feta cheese
Mix crumbled feta into the filling if using.
Prepare béchamel sauce
Melt butter, whisk in flour, gradually add milk, then stir in cheeses and eggs.
Prepare phyllo dough
Mix flour, salt, sugar, then add oil, vinegar, and water. Knead until smooth.
Roll out phyllo sheets
Divide dough and roll into thin sheets for layering.
Assemble the pie
Layer phyllo sheets with filling and béchamel in baking dish.
Bake the pie
Bake until golden brown and filling is set.
Original recipe
Storage
Reheat in oven to maintain crispy phyllo texture. Can be frozen before baking for up to 1 month.
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