KOTOPITA (CHICKEN PHYLLO PIE)

Kotopita (Chicken Phyllo Pie) image

Provided by Scarlett516

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

3 lbs boneless chicken breasts, poached, shredded, and set aside
1/2 cup olive oil
3 large onions, diced
3 leeks, white parts only, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup long grain rice, uncooked
2 teaspoons dried mint
1/2 cup golden raisin
1/2 cup grated kefalotyri or 1/2 cup parmesan cheese
5 eggs, lightly beaten
salt & freshly ground black pepper, to taste
salted butter, melted
olive oil (mixed with melted butter)
phyllo pastry sheet

Steps:

Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and leeks and sauté until the onions are translucent and the leeks are tender. This should take about 10 minutes.
Add the cinnamon, nutmeg, rice, mint, and raisins. Stir.
Remove from the heat and allow the mixture to cool slightly.
Put the shredded chicken, eggs, and grated cheese in a large mixing bowl. Mix until well combined. Add the onion and leek mixture and mix well.
Season with salt and pepper to taste.
Preheat the oven to 350°F
Lightly grease a 9"x13" pan. Place a layer of the phyllo sheets on the bottom of the pan. Brush the sheets with the butter/olive oil mixture.
Add the chicken mixture, making sure to spread in an even layer, and top with a layer of phyllo sheets.
Bake for 40 minutes, or until golden brown.