Greek chicken pie (kotopita)
Flaky puff pastry wrapped around chicken, spinach, feta and dill, the cozy chicken cousin of spanakopita.
- 70 min total
- 30 min hands-on
- A little more hands-on
- Serves 6
- About $3.38 a serving
- 630 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 package puff pastry sheets, 2 sheets, thawed in the fridge
- 1 yellow onion, chopped
- 4 stalks green onions, sliced
- 1 package frozen chopped spinach, 10 oz, thawed
- 3 large eggs, divided
- 3 cups rotisserie chicken, shredded
- 1 cup feta cheese, crumbled
- ¼ cup fresh dill, chopped
From your pantry
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tbsp all-purpose flour, for rolling
Each serving has about 630 calories, 33 g protein, 38 g carbs and 39 g fat, and costs about $3.38 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green onions? Chives work.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Squeeze the thawed spinach in a clean kitchen towel over the sink until no more water drips out.
Dolly’s tip: Wet spinach makes a soggy bottom crust, so really wring it out.Heat the oil in a large over medium heat. Add the onion and cook 5 minutes, until soft, then add the green onions and spinach and 2 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 7 min
Beat 2 of the eggs in a large bowl. Add the chicken, feta, dill, oregano, pepper and the spinach mixture and well.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dust the counter with flour and roll one pastry sheet into a 10-by-12-inch rectangle. Lay it on the lined pan.
Dolly’s tip: Keep the pastry cold. If it gets soft and sticky, slide it into the fridge for 10 minutes.Spread the filling over the pastry, leaving a 1-inch border. Roll the second sheet to the same size and lay it on top.
Press the edges together and crimp them with a fork. Beat the last egg and brush it over the top, then cut 4 small slits for steam.
30 to 35 minutes, until puffed and deep .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 32 min
Dolly’s tip: Pale pastry is still doughy inside. Wait for a deep golden color, even at the edges.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it cool 10 minutes, then cut it into squares.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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