Prep time
Cook time
Total time
A delicious creamy filling phyllo based pie.
Recipe type: Entree
Cuisine: Greek
Serves: 6-8
  • 2 chicken breasts (boneless; skinless)
  • ⅛ cup (2 tablespoons) butter or margarine; extra ¼ cup butter for melting
  • 1¼ cups chicken broth, warmed
  • ¼ cup milk (optional)
  • ⅛ cup all purpose flour
  • 1 egg, lightly beaten
  • ⅛ cup grated kefalotyri cheese (can substitute with parmesan)
  • ¼ cup feta
  • Pinch of dried thyme
  • Salt and pepper to taste
  • pinch of cinnamon
  • 12 sheets phyllo dough
  1. Boil the chicken breasts for 30 minutes or until cooked through.
  2. Once done, remove chicken from water and let cool. Shred chicken by hand and set aside for later.
  3. Melt butter in pan over medium heat, then add flour. Stir constantly until smooth.
  4. Add warmed chicken broth.
  5. Continue to cook until mixture begins to boil. Turn off heat and let cool.
  6. **You can add milk if the sauce is too thick**
  7. Add egg, salt, pepper, thyme, cinnamon, cheese, and chicken to sauce and mix together.
  8. Butter the bottom of a baking dish and line with 6 sheets of phyllo dough. Make sure to lightly brush butter on each sheet before you top with the next one.
  9. Add chicken mixture and then top with the remaining phyllo dough.
  10. Bake in the oven at 350 degrees F for about 30 mins or until golden brown.
  11. Remove from oven, let sit for about 10 minutes, then enjoy.
To add more flavor, salt the water before boiling the chicken breasts.
Recipe by Lemon & Olives at https://www.lemonandolives.com/kotopita-recipe/