Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Kotopita



1 whole roasted chicken, meat pulled off the carcass and chopped (no skin)
OR equivalent in roast turkey meat (approx. 4 cups)
1/4 cup extra-virgin olive oil
1 large onion, diced
1 lb of button mushrooms, quartered
3 scallions, thinly sliced
1 clove of garlic, minced
1/4 cup of brandy (Metaxa)
2 Tbsp. chopped fresh sage (or 1 tsp. dried)
3/4 cup of half & half cream
3 eggs
1 cup of cubed Metsovone cheese (smoked Gouda works well here)
450 gr. package of phyllo pastry, thawed overnight in the fridge
1 lb. of unsalted butter

1.   In a large, skillet, add the olive oil over medium heat and add the onions, scallions, garlic and mushrooms and saute while occasionally stirring for 5-6 minutes or until softened. Season with some salt and pepper and now add the brandy and stir in until absorbed. Now add the chicken (or turkey meat) and stir in and warm through for 2-3 minutes. Take off the heat and add the chopped sage and adjust seasoning with salt and fresh ground pepper (be careful with the salt as you will be adding cheese soon) and remove from the heat and allow to cool (transfer to a bowl to cool quicker). Now add the cheese.
2.   In a bowl, add the cracked eggs and cream and whisk and add the beaten egg/cream mixture to the chicken and stir until well incorporated and reserve.
3.   Remove your thawed phyllo from the fridge and allow it to come to room temperature (15 minutes). Count out your phyllo sheets and divide separate into two piles with one pile having two extra phyllo sheets. One pile will layer the bottom part of the pie (with extra sheets) and the second pile will top the filling (and pie). You may use either a rectangular roasting pan or circular large pizza pan – your choice.
4.   Begin laying the first pile of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with the melted butter. Empty the chicken filling into the pan and spread evenly.
5.   Fold the excess phyllo over and into the pan and evenly distribute the remaining sheets of phyllo (second pile) to entirely cover the filling. Again, ensure that each sheet is brushed generously with melted butter. Place the chicken pie in a fridge to cool or other cool place to slightly chill, so as to make cutting the phyllo easier. Cut the top layers of phyllo into squares and pre-heat your oven to 350F, middle rack position. Brush the top of your Kotopita with any remaining butter and place in your pre-heated oven for 45 minutes or until golden-brown.