Creamy chicken phyllo pie
Creamy chicken phyllo pie, aka Kotopita me besamel. There’s no better way to use a supermarket rotisserie chicken! (You can roast or poach your own chicken, too.) So impressive, yet so much easier to make than it looks. Put this on your list of recipes to try in the new year, it won’t disappoint!
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#RECIPE
Creamy Chicken Phyllo Pie (Kotopita me Besamel)
5 green onions, chopped
3 tbsp olive oil
3 tbsp all purpose flour
1 1/2 cups milk
1 rotisserie chicken, meat picked and chopped
4 tbsp chopped fresh dill
3 tbsp chopped fresh mint
3 tbsp chopped fresh parsley
1 cup crumbled feta
1 1/2 cups shredded cheese (kefalograviera, manchego, etc.)
Salt and pepper
2 eggs, beaten
1 box phyllo dough, defrosted if frozen
1/2 cup olive oil
1 tbsp semolina
Preheat the oven to 350F (180C). Brush a 9x13 inch (20x30 cm) baking dish with olive oil.
In a large saucepan over medium high heat, sauté the green onion in oil till softened, 3-4 minutes. Add the flour and whisk, cooking 1-2 minutes. Pour in the milk all at once and whisk vigorously until mixture is smooth. Reduce heat to medium and continue to whisk frequently until you have a very thick bechamel. Remove from heat and stir in the chicken, herbs, cheeses, and salt and pepper to taste. Finally, stir in beaten eggs.
Open the phyllo and lay out on a work surface. Generously brush one sheet and messily lay it in the greased baking dish, with excess phyllo hanging off the sides. Don’t be neat about it! You want folds and creases to ensure a crisp bottom. Don’t sweat any tears - it won’t matter! Continue layering until you’ve covered the bottom with approximately 8-10 sheets. (I used a thicker phyllo so only used 6-8.) Press down lightly and dust bottom with semolina (this is to soak up excess moisture to help keep the bottom crisp). Add the filling and level with a spatula. Fold over all the excess phyllo that’s hanging over the sides, and use your oiled brush to pat down. Add 1-2 more oiled sheets on top, and again - make it messy! Be generous with the final brushing of oil to ensure a crispy result. Sprinkle with sesame seeds, if liked.
Bake in the oven for approximately 45 minutes, until golden brown.