Kotopita

Kotopita is a traditional Greek savory pastry, which is part of the larger family of pitas or pies that are popular in Greek cooking. The dish is made by wrapping or layering phyllo dough around a filling primarily composed of cooked chicken, and often includes a variety of other ingredients such as onions, cheese (frequently feta), and sometimes vegetables like bell peppers or spinach. The mixture is seasoned with herbs such as dill or parsley, and spices, offering a flavorful and hearty dish. Kotopita can be found in various shapes and sizes, ranging from individual servings to large pies that are cut into pieces.

Ingredients and Preparation

The basic ingredients for kotopita filling include:

• Cooked chicken, usually shredded or chopped
• Onions, finely chopped and sautéed
• Feta cheese, crumbled
• Eggs, to bind the mixture
• Phyllo dough, for wrapping the filling
• Olive oil or melted butter, for brushing the phyllo layers

Herbs such as dill or parsley, and spices like black pepper, are added for flavor. Some variations may include other types of cheese, such as ricotta or mozzarella, and additional vegetables.

The preparation of kotopita involves sautéing onions until soft, mixing them with the cooked chicken, cheese, beaten eggs, and herbs to create the filling. Layers of phyllo dough are brushed with olive oil or melted butter, with the filling spread over one of the layers. The dough is then folded or rolled to encase the filling, and the assembled pie is baked until the phyllo is golden and crispy.

Cultural Significance

Kotopita, like many Greek pies, is deeply rooted in Greek culture and culinary traditions. Pies have been a staple in Greek diet since ancient times, with variations in fillings and shapes depending on the region and available ingredients. Kotopita is particularly popular as a comfort food and is often served at family gatherings, religious festivals, and social events. It exemplifies the Greek tradition of using simple, fresh ingredients to create dishes that are both nourishing and flavorful.

Serving

Kotopita can be served as a main dish, especially at lunch or dinner, and is often accompanied by a salad or yogurt. It can also be enjoyed as a snack or appetizer. In Greece, it is not uncommon to find kotopita in bakeries and restaurants, as well as being a popular homemade dish.

Variations

There are numerous regional variations of kotopita throughout Greece, each adding its own local ingredients or preparation methods. Some versions may include different types of meat, such as pork or lamb, or a combination of vegetables. The versatility of the dish allows for a wide range of flavors and textures, making it a beloved choice among many.