KOTOPITA: GREEK STYLE CHICKEN IN PHYLLO PIE
Provided by Dimitra Khan
Number Of Ingredients 26
Steps:
- Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius.
- Wash the chicken with cold water and pat it dry. Make sure to remove anything that may be inside the cavity.
- Pour the olive oil over the chicken and season both sides with the herbs and spices.
- Cover the chicken with aluminum foil and bake for 40 minutes.
- Remove the foil and bake uncovered 40 additional minutes or until the chicken is fully cooked.
- Allow to cool completely.
- In the meantime make the filling by cooking the garlic cloves with the diced onions and oil in a pan for about 15 minutes or until soft.
- Add the diced bell peppers, season with some salt and pepper and cook 5-6 minutes or until they soften and release their juices.
- When the chicken is cool enough to handle, remove the meat and set the bones aside to make broth another day.
- Shred the meat or chop it. About 4 cups are needed for this recipe.
- Add the meat and the sautéed pepper mixture to a large bowl and mix well to combine.
- Make the béchamel sauce by combining the olive oil and flour to a saucepan. Cook over medium heat while whisking until it becomes slightly toasted.
- Add the milk, salt. pepper, and nutmeg. Whisk well to combine. Take care to not add too much salt. There will be lots of cheese in the filling which is already salty.
- Bring the mixture to a boil and continue whisking until it thickens enough to coat the back of a spoon.
- Remove from heat and add about a cup of this mixture to the eggs. Whisk to incorporate and to temper them.
- Add the egg mixture to the saucepan and whisk well to combine.
- Pour the béchamel sauce into the mixing bowl with the filling. Add the cheeses and mix well.
- Add some fresh thyme and taste to see if any more salt and pepper is needed.
- I always add a pinch of crushed red pepper flakes. It's up to you to do the same or to just leave it out.
- Set the filling aside.
- Note: Phyllo dough comes in various thicknesses. The thinner the phyllo, the more sheets will be in a pack. The thicker phyllo will have fewer sheets since it is sold by weight. I usually buy the #4 thickness. Any phyllo will do.
- Preheat the oven to 350 degrees Fahrenheit, 170 degrees Celsius.
- Remove the phyllo from its packaging. Separate it into 2 equal stacks. One will be for the bottom and the other for the top of the pie. I like to use a little more for the bottom and less for the top. It's a matter of personal preference. The pie will still be delicious either way.
- Brush the baking pan with melted butter.
- Take 2-4 sheets of phyllo and place them at the 12:00 position of the pan (as if you were looking at a clock)placing half in the pan and the other half should hang out of the pan.
- Drizzle some melted butter on top of the phyllo.
- Take 2-4 more phyllo sheets and place them at the 3:00 position of the baking pan, half in half hanging out.
- Drizzle them with some more melted butter.
- Take 2-4 more phyllo sheets and place them down in the bottom of the pan. Drizzle with melted butter.
- Take 2-4 phyllo sheets and place them at the 9:00 position of the baking pan. Drizzle with butter.
- Pour all of the filling onto the pan and cover it with the phyllo that is hanging outside of the pan.
- Drizzle with melted butter.
- Keep taking 2-4 stacks of phyllo and place them in the pan, tucking the edges in really well. Drizzle with melted butter until all of the phyllo runs out.
- Scour the pie into 12 equal pieces and pour the remaining butter all over the pie. Sprinkle thetop with some sesame seeds.
- Bake 45 -60 minutes or until the pie is golden brown on top and the filling is bubbling.
- Sometimes, it can take 1 hour and 15 minutes to be ready.
- Allow the pie at least 20-30 minutes to rest at room temperature so that the filling sets and it will be easy to slice and serve.
- Enjoy!
CHICKEN IN PHYLLO
This great recipe is from my good friend Lorraine. Lovely served with Rice Pilaf and green beans or asparagus. Your guests will be impressed with this one.
Provided by Sageca
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make sauce by combining green onions, mayonnaise, lemon juice, garlic cloves and tarragon. Set aside.
- Brush one sheet of phyllo with butter.
- Place one chicken breast in one corner.
- Spoon on the sauce.
- Top with slice of cheese.
- Roll over the phyllo sheet placing the fold inside.
- Brush with melted butter.
- Sprinkle with parmesan cheese.
- Bake for 1 hour in a preheated 350°F oven.
- Tip: Notes Remove phyllo from freezer night before. When ready to prepare, take out 6 sheets and return package of phyllo to freezer. Place you phyllo between damp sheets of paper towels. Cover with tea towel to keep them damp, otherwise they will dry up and become brittle.
Nutrition Facts : Calories 706.3, Fat 49.9, SaturatedFat 21.7, Cholesterol 174.2, Sodium 684.5, Carbohydrate 20.6, Fiber 0.7, Sugar 2.7, Protein 43.1
CHICKEN BREASTS IN PHYLLO
Make and share this Chicken Breasts in Phyllo recipe from Food.com.
Provided by tranch
Categories Chicken Breast
Time 2h17m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
- Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
- Add the onions, parsley and garlic and saute 1 minute.
- Stir in the flour and blend well.
- Add the vermouth or dry white wine.
- Stir over medium heat until thickened.
- Season with salt and pepper to taste.
- Remove mushroom mixture from skillet and set aside.
- In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
- Remove from heat.
- Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
- Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
- Place a chicken breast in the lower half of the phyllo.
- Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
- Fold up the sides of the phyllo over the chicken, envelope style.
- Repeat with remaining chicken breasts.
- Place on a baking sheet, seam side down, and brush with butter.
- Bake for 35 minutes, or until browned.
- NOTES :
- Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
- To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.
Nutrition Facts : Calories 1407.1, Fat 106.7, SaturatedFat 62.5, Cholesterol 335.4, Sodium 1900.3, Carbohydrate 66, Fiber 3.7, Sugar 7.1, Protein 47.1
CHEESY CHICKEN AND BROCCOLI BAKED IN PHYLLO
Make and share this Cheesy Chicken and Broccoli Baked in Phyllo recipe from Food.com.
Provided by NYSheDevil
Categories One Dish Meal
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees.
- Brown chicken in medium pan with olive oil.
- While chicken is cooking, sprinkle with salt, pepper, garlic powder,chili powder and italian seasonings. Cook chicken through, then remove from heat and set aside.
- Cheese Sauce:.
- Melt butter in medium sauce pan over low/medium heat. Stir in flour to make a thick paste. Keep stirring and add beer slowly. Next, add whipping cream. Add cheese a little bit at at time, stirring constantly. Once cheese is melted, turn heat to low and start on your phyllo dough.
- Oil bottom and sides of a 9x12 baking pan then lay down 3 sheets of phyllo. Add chicken, give the cheese sauce a stir and pour half over the chicken. Lay 3 more sheets of phyllo over chicken, then add broccoli and roasted red peppers and the rest of the cheese sauce. Cover with remaining sheets of phyllo, scrunching them up a little to make them brown and crispy. Drizzle a little olive oil on top to help brown.
- Bake at 375 for 35 minutes.
CHICKEN POTPIE WITH PHYLLO CLUSTERS
Give chicken potpie the spring treatment. This light, bright recipe is like shedding winter layers. The fancy-looking poufs are just sheets of phyllo dough brushed with butter and scrunched into crackly balls. When baked, they become an extra-crunchy topping for the tarragon-scented filling of shredded chicken, artichokes, and leeks.
Provided by Sarah Carey
Time 3h
Yield Serves 6
Number Of Ingredients 15
Steps:
- Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).
- Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.
- Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.
- Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).
- Stir in chicken, peas, artichokes, and chopped tarragon. Season to taste; transfer to a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.
- Preheat oven to 375°F. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces. Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.
PHYLLO CHICKEN
Some years ago I found this recipe and streamlined it to fit our family. The broccoli adds a lot to the rich flavor. Phyllo is fun to work with, and its flakiness turns standard ingredients into a special, satisfying entree. -Joyce Mummau, Mt. Airy, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. , In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. , Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 195mg cholesterol, Sodium 659mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
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