Quick Recipe Version (TL;DR)
Quick Ingredients
- 454 g (1 lb) phyllo dough, thawed
- 170 g (12 tbsp) unsalted butter, melted
- 900 g (2 lb) cooked shredded chicken
- 1 medium yellow onion, finely chopped
- 4 scallions, thinly sliced
- 3 cloves garlic, minced
- 30 g (1/4 cup) all-purpose flour
- 480 ml (2 cups) whole milk
- 160 g (2/3 cup) Greek yogurt
- 3 large eggs
- 120 g (1 cup) crumbled feta
- 15 g (1/2 cup) fresh dill, chopped
- 15 g (1/2 cup) fresh parsley, chopped
- 1 tbsp lemon juice + 1 tsp lemon zest
- 1 1/2 tsp kosher salt, 1/2 tsp black pepper, pinch nutmeg (optional)
Do This
- 1. Heat oven to 190°C / 375°F. Butter a 9 x 13-inch (23 x 33 cm) baking dish.
- 2. Sauté onion + scallions in a little butter; add garlic. Stir in flour.
- 3. Whisk in milk; simmer until lightly thickened. Cool 5 minutes.
- 4. Whisk in yogurt, eggs, feta, herbs, lemon, salt, pepper; fold in chicken.
- 5. Layer 8–10 phyllo sheets in the dish, buttering each; let edges overhang.
- 6. Add filling; fold overhang in; top with 8–10 more buttered sheets. Score the top.
- 7. Bake 45–50 minutes until puffed and deeply golden; rest 10 minutes, then slice.
Why You’ll Love This Recipe
- That crackly top: layers of buttery phyllo bake up shatteringly crisp and golden.
- Comforting but not heavy: the chicken is held together with a light, creamy-egg sauce (not a thick gravy).
- Weeknight-friendly shortcut: rotisserie chicken works beautifully.
- Make-ahead win: assemble in advance and bake when you want fresh, hot pie.
Grocery List
- Produce: 1 yellow onion, scallions, garlic, fresh dill, fresh parsley, 1 lemon
- Dairy: unsalted butter, whole milk, Greek yogurt, feta cheese, eggs
- Pantry: phyllo dough, all-purpose flour, kosher salt, black pepper, ground nutmeg (optional)
Full Ingredients
For the chicken filling
- Cooked chicken: 900 g (2 lb) cooked shredded chicken (from poached chicken thighs/breasts or rotisserie chicken)
- Unsalted butter: 2 tbsp (28 g)
- Yellow onion: 1 medium (about 200 g), finely chopped
- Scallions: 4, thinly sliced (white and green parts)
- Garlic: 3 cloves, minced
- All-purpose flour: 30 g (1/4 cup)
- Whole milk: 480 ml (2 cups), warm (microwave 45–60 seconds)
- Greek yogurt: 160 g (2/3 cup)
- Eggs: 3 large
- Feta: 120 g (1 cup) crumbled
- Fresh dill: 15 g (1/2 cup), chopped
- Fresh parsley: 15 g (1/2 cup), chopped
- Lemon zest: 1 tsp, finely grated
- Lemon juice: 1 tbsp
- Kosher salt: 1 1/2 tsp (use 1 tsp if your feta is very salty)
- Black pepper: 1/2 tsp
- Ground nutmeg: 1 pinch (optional, but lovely with the milk/egg base)
For the phyllo layers
- Phyllo dough: 454 g (1 lb) package, thawed according to package directions
- Unsalted butter: 170 g (12 tbsp), melted and kept warm
Optional finishing touches
- Sesame seeds: 1 tsp, for sprinkling on top (optional)
- Extra dill: 1–2 tbsp, for serving (optional)
Step-by-Step Instructions
Step 1: Prep the oven, pan, and phyllo
Set an oven rack in the center and preheat to 190°C / 375°F. Generously butter a 9 x 13-inch (23 x 33 cm) baking dish.
Unroll the thawed phyllo and cover it with a clean, slightly damp kitchen towel so it doesn’t dry out while you work. Melt the 170 g (12 tbsp) butter and keep it warm (but not hot) so it brushes on easily.
Step 2: Sauté the aromatics
In a large skillet over medium heat, melt 2 tbsp (28 g) butter. Add the chopped onion and cook for 5–6 minutes, stirring often, until softened and translucent.
Add the sliced scallions and cook 1 minute. Add the minced garlic and cook 30 seconds, just until fragrant (don’t let it brown).
Step 3: Make a light creamy base (roux + milk)
Sprinkle the flour evenly over the onion mixture and stir constantly for 1 minute. You’re cooking out the raw flour taste while keeping the mixture pale.
Slowly pour in the warm milk while whisking or stirring vigorously to avoid lumps. Bring to a gentle simmer and cook for 2–3 minutes, stirring, until the sauce thickens slightly (it should coat a spoon but still be loose).
Remove from heat and let the sauce cool for 5 minutes so it won’t scramble the eggs in the next step.
Step 4: Finish the sauce and fold in the chicken
In a large bowl, whisk together the Greek yogurt and eggs until smooth. Slowly whisk in a few spoonfuls of the warm sauce to temper the mixture, then pour the tempered egg-yogurt mixture back into the skillet and stir to combine.
Stir in the feta, dill, parsley, lemon zest, lemon juice, salt, pepper, and nutmeg (if using). Finally, fold in the shredded chicken until everything is evenly coated. The filling should be creamy and spoonable, not dry.
Step 5: Build the bottom phyllo layers
Lay 1 sheet of phyllo in the baking dish (it’s fine if it wrinkles a bit). Brush lightly with melted butter. Repeat with 8–10 sheets, brushing butter between each sheet. Let some phyllo hang over the edges; you’ll fold it over the filling.
If a sheet tears, don’t worry. Overlapping and buttering creates a sturdy crust once baked.
Step 6: Add filling and top with more phyllo
Spoon the chicken filling into the dish and spread it into an even layer.
Fold any overhanging phyllo over the filling, brushing with a little butter as you fold to help it adhere.
Top with another 8–10 sheets of phyllo, buttering each sheet. Tuck or trim the edges neatly. Brush the top generously with butter (this is what gives you that golden, crackly finish). If you like, sprinkle with 1 tsp sesame seeds.
Using a sharp knife, score the top into 8 portions (cut through the top layers only, not all the way to the bottom). This makes slicing much easier after baking and helps steam escape.
Step 7: Bake until puffed, golden, and crisp
Bake at 190°C / 375°F for 45–50 minutes, rotating the pan at about the 30-minute mark, until the top is deeply golden and the phyllo is crisp and puffed. You should see the filling bubbling gently around the edges.
If the top browns too quickly, loosely tent with foil for the final 10–15 minutes.
Step 8: Rest, slice, and serve
Let the kotopita rest for 10 minutes before slicing. This short rest helps the creamy filling set so pieces lift out cleanly while still staying juicy and tender.
Serve warm. A simple Greek-style salad (tomatoes, cucumber, olives) pairs perfectly.
Pro Tips
- Keep phyllo covered: Work with one sheet at a time and keep the rest under a damp towel to prevent drying and cracking.
- Warm milk = smoother sauce: Adding warm milk to the roux reduces lumping and speeds thickening.
- Temper the eggs: Cooling the sauce for 5 minutes and tempering with a few spoonfuls prevents curdling.
- Butter, don’t soak: Brush a thin, even layer; too much butter between sheets can make layers greasy instead of crisp.
- Score before baking: Phyllo shatters when cut after baking; scoring gives neat pieces and a prettier top.
Variations
- Leek and chicken kotopita: Replace the onion with 2 medium leeks (white and light green parts), thinly sliced and well washed. Cook until very soft.
- Extra-cheesy version: Add 60 g (1/2 cup) grated kefalotyri or Parmesan to the filling for a deeper savory bite.
- Lighter, egg-forward filling: Reduce milk to 360 ml (1 1/2 cups) and increase eggs to 4 for a slightly more custardy set.
Storage & Make-Ahead
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days.
Reheat (best for crisp phyllo): Reheat in a 175°C / 350°F oven for 15–20 minutes (or until hot in the center). The microwave will warm it, but the phyllo will soften.
Make-ahead: Assemble the pie, cover tightly, and refrigerate up to 24 hours before baking. Bake straight from the fridge, adding 5–10 minutes to the bake time if needed.
Freeze: Wrap baked, cooled pieces well and freeze up to 2 months. Thaw overnight in the fridge and reheat at 175°C / 350°F until crisp and hot.
Nutrition (per serving)
Approximate, based on 8 servings: Calories: 560; Protein: 38 g; Carbohydrates: 28 g; Fat: 33 g; Saturated Fat: 17 g; Fiber: 1 g; Sugars: 6 g; Sodium: 820 mg
