One of our all time favorite trips was to Greece. The ruins, the beaches, the people, everything was just as we had dreamed. But the part that sticks with us most is the food. The glorious, glorious food. I had no idea tomatoes could taste like that. And the cucumbers! Oh, the cucumbers . . .
Ahem. Anyway. Greek food has got to be some of the best on the planet, and one easy recipe to start your kids out is kotopita me feta–Greek chicken and feta pie. Simple to put together and absolutely delicious, kotopita will soon become one of your favorite meals.
This recipe calls for phyllo dough which is easily found in the frozen food section of most large grocery stores. If you can’t find it you can use regular pie crust but the phyllo really is better.
Kotopita me Feta
2 boneless skinless chicken breasts
3/4 c chopped green onions
3/4 c chopped celery
1 small bunch fresh dill
3 oz (3/4 c) feta cheese
2 oz (1/2 c) grated Romano cheese
2 T olive oil
2 large eggs
1/2 t oregano
1/2 t dried thyme
1/8 t black pepper
1/4 t garlic powder
2 T butter, melted
1/4 c olive oil
10 sheets of phyllo dough, thawed
Preheat oven to 350 degrees.
Dice chicken breasts into 1 inch cubes. Place in large bowl. Add green onions and celery. Finely chop fresh dill, discarding stems, add to chicken mixture.
Now, for the phyllo crust. Phyllo crusts are made of many paper-thin sheets of dough, which together result in a flaky, tender crust. Phyllo needs to be completely thawed before you try to work with it, or it will crack.
Carefully count out 10 sheets of phyllo dough, rewrap the rest. It can be refrigerated or refrozen for future use.
Carefully spread one sheet of phyllo on a cutting board or other clean surface. Mix together olive oil and melted butter in small bowl. Using a pastry brush, carefully spread the butter/olive oil mixture on the phyllo sheet till lightly coated.
Carefully place the phyllo sheet on a 10 inch pie plate, letting edges drape off the side of the pie plate. Repeat with all remaining sheets, offsetting the dough each time. Allow enough dough to drape off the sides to allow fold-over to create a top crust once the filling is in.
Spoon filling into pie shell, and fold crust carefully over the top, making sure all the filling is covered. Brush any remaining oil/butter mixture over the top of the pie.
Bake at 350 degrees 50-55 minutes or till filling is cooked and crust is golden brown. Cool 10 minutes before serving.
Chicken and feta pie can be served hot or cold and is delicious either way. Serve with a Greek salad or roasted potatoes for the full effect.
Want more? Check out the Highchair Travelers Pinterest Page for more recipes and crafts to turn your kitchen into a Greek Island.