Kotopita me prassa (chicken and leek pie)

Kotopita is one of many types of pita, or Greek savory pies. After making the pork and beef galettes using leeks, I wanted to try leeks with chicken as well. You can make the recipe from scratch or use leftover chicken or turkey.

I based this pie on the Chicken Pie I used to make in the past, only instead of using puff pastry I used the provencal pastry and in the filling I added leeks and onions instead of corn and bell peppers. My instincts were right. Although my other chicken pie is great, this one has become one of our favourite dishes in the house with the cheesy, herbed chicken filling wrapped in a pastry crust, which tastes great and is so easy to make and much healthier than using puff pastry.

Don’t forget to make some tiganopsomo with your leftover pastry.

Kotopita me prassa – Recipe by Ivy

Preparation time: 30 minutes for boiling chicken + 20 minutes for preparation

Baking time: 1 hour

Serves: 8 as main course

Ingredients:
For the dough:
4	Cups	Whole Wheat flour
½	Cup	Olive oil
2		eggs
1/2	Cup	Tepid water plus 2 tablespoons
½	Tsp	Salt
½	Cup	Graviera Cheese
Chicken filling:
1		Chicken breast, boiled, bones and skin removed and cut into small pieces (or used leftovers)
200	Grams	Myzithra Cheese (or feta)
75	Grams	Graviera Cheese (about ½ cup)
2		eggs
½	Cup	Olive oil, divided
2	Medium	Leeks, white part, finely cut
3	Medium	Spring onions, white part, finely cut
3	Tbsp	All purpose flour
1	Cup	Chicken broth
½	Cup	Dill, finely cut
½	Cup	Parsley, finely cut
		Salt and freshly ground pepper
1/8	Tsp	Nutmeg
½	Tsp	Chicken seasoning
		Olive oil for brushing on top.
Directions:
1.	Prepare dough according to instructions and leave it to rest for an hour.
2.	Boil chicken breast and cut into small pieces.
3.	Preheat oven at 180 degrees Centigrade.
4.	Add 2/3 of the olive oil and sauté the onions with the leek, until soft. Add the flour and mix to form a roux. Add the chicken broth, mixing continuously until the sauce thickens.
5.	Beat the eggs separately with a fork and slowly-slowly incorporate in the roux, mixing continuous.
6.	Add the chicken breasts and season with salt, pepper, nutmeg and chicken seasoning..
7.	Crumble myzithra, grate graviera and add to the mixture.
8.	Add the parsley and dill and mix all the ingredients.
9.	Divide the dough in two parts, one bigger than the other. Roll out the dough to fit a 28 cm. baking tin to cover the sides as well.
10.	Oil the baking tin and place the biggest phyllo. Stretch with your hands if necessary.
11.	Put the chicken filling and arrange to be distributed evenly.
12.	Cover with the second phyllo and cut whatever pieces are not necessary.
13.	Taking both phyllos press them together to join.
14.	Brush with olive oil.
15.	With a sharp knife score the phyllo.
16.	Bake until golden brown, for about 1 hour.
Note:	By 1 chicken breast, I mean all the chicken breast of a chicken.

This recipe goes to Yasmeen, of Health Nut, who is hosting this week’s Weekend Wokking: Cheese.

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Peter

Monday 13th of July 2009

The filling sounds delicious, a good use of some leftover chicken.

Peter's last blog post..Tonka Bean Creme Caramel

Reeni

How very delicious this is with leeks! Just mouth-watering!

Reeni's last blog post..East Coast Crab Cakes & Spicy Remoulade

Cakelaw

Sunday 12th of July 2009

This looks superb Ivy - I would like the particularly luscious looking sloice at the bottom of th epost. Chicken and leek pie ia always good, especially in winter.

Cakelaw's last blog post..Chocolate Caramel Slice & Lemon Cupcakes

Liz

This looks so good. I haven't made a pie in a while. Maybe I should!

Liz's last blog post..We found a house

Parita

i love leeks and savory pies are my kinda food! looks so delicious!

Parita's last blog post..Radish and Tomato Rasam....My Style