Chicken pie (Kotopita) from Cooking with Loula: Greek Recipes from My Family to Yours by Alexandra Stratou

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole chicken for chicken pieces.

  • Yildiz100 on February 08, 2017

    I thought this was really good. I also use a rotisserie chicken, I just cook the onions (that would have been cooked with the chicken) in some chicken broth till they reach the indicated texture. If there is too much liquid left, I scoop out a "ladle full" to be used in the filling and then drain the onions. The only problem was I let it bake the full 60 minutes and the pastry was a bit burned at the edges. The second time around I baked in glass and took it out at 57 minutes and it was perfect.

  • MidwesternerTT on August 24, 2016

    Delicious and impressive looking, despite phyllo (filo) always being a challenge to handle. I seriously short-cut the filling by using previously frozen deli rotisserie chicken (off bone, shredded), defrosted with equal amount of chopped onion, then fully heated with added butter and proceeded per recipe instructions. A half recipe in an 8x8 pan baked 45 minutes.

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