Greek · Dinner
Crispy Chicken and Feta Pie
Epirus Kotopita
Shredded chicken and feta baked in crisp filo with leeks and fresh herbs, a hearty chicken pie from the Epirus mountains.
$$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
720Calories
48gProtein
42gFat
38gCarbs
3gSugar
4gFiber
680mgSodium
165mgChol
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Instructions
1
Prep
Poach and shred both chicken breasts. Finely slice leek whites and light green parts from both leeks. Mince garlic. Finely chop parsley and dill. Crumble feta cheese. Beat eggs in a bowl. Thaw filo sheets. Preheat oven to 190°C.
2
Saute
Heat 2 tbsp olive oil in a medium pan over medium heat. Add leeks and garlic, cook 5–6 minutes until completely wilted. Remove from heat and cool slightly.
3
Build
Combine shredded chicken, feta, leek mixture, beaten eggs, parsley, dill, salt, and pepper in a bowl. Mix until well combined.
4
Wrap
Brush a 23cm ovenproof dish with olive oil. Layer 6 filo sheets, brushing each with olive oil and letting edges overhang. Spoon filling evenly over the base. Fold overhanging filo over filling, then layer remaining 4 sheets on top, brushing each with oil and tucking edges down sides.
5
Bake
Score the top lightly with a knife. Brush with remaining olive oil. Bake at 190°C for 38–42 minutes until deeply golden and crisp on top. Rest 5 minutes.
6
Plate
Cut into portions and serve with fresh green salad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 large chicken breasts
- 10 sheets filo pastry
- 160g (5.6 oz) feta cheese
- 2 small leeks
- 2 large eggs
- 20g (small handful) flat-leaf parsley
- 16g (small handful) fresh dill
- 2 garlic cloves
- 120ml (1/2 cup) extra virgin olive oil
- 1 tsp black pepper
- 0.5 tsp sea salt
- 2 green salads