Greek Chicken Pie in Phyllo (Kotopita)

Kotopita takes the same phyllo pie structure that spanakopita and tyropita rely on and fills it with shredded chicken bound in a light, creamy sauce, giving something considerably more substantial, a genuine main course rather than a side or snack. It is also a genuinely excellent way to use up leftover roast chicken rather than letting it go to waste.

Leek, cooked down slowly until sweet exactly as in prasopita, is the traditional vegetable pairing here, giving the filling real depth alongside the chicken, and a light bechamel-style sauce binds everything together so the pie slices cleanly rather than falling apart once cut.

This is real, hearty comfort food, the kind of pie that can be a whole Sunday dinner on its own alongside a simple salad, rather than a starter or accompaniment.

Key preparation steps

1. Cook leek down slowly until soft and sweet.
2. Make a light bechamel and fold in shredded chicken.
3. Cool the filling completely before assembling.
4. Layer with phyllo and bake until deeply golden.

The chicken

Poached or roast chicken, shredded into bite-sized pieces once cool enough to handle, is what goes into this pie, and leftover roast chicken from a previous meal works just as well as freshly poached, making this a practical way to stretch a Sunday roast further into the week.

Leek and the light sauce

Cook sliced leek slowly in butter until soft and sweet, exactly as in prasopita, then make a light bechamel with a little flour and milk, folding in the shredded chicken, cooked leek and chopped fresh herbs once the sauce has thickened slightly. Cool the whole filling completely before it meets the phyllo.

Layering and baking

Layer half the phyllo sheets into a buttered tin, brushing each individually, spread the cooled filling evenly, then top with the remaining sheets, again brushed throughout, and score before baking. Bake until deeply golden and firm, resting for at least fifteen minutes before cutting for a clean slice.

What matters in this dish