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Kotopita (Greek Style Chicken & Feta Pie)

Total Time: 1 HR 10 MIN Makes: 20 pieces
Prep Time: 25 MIN Cook Time: 45 MIN

A delicious Greek style chicken & feta pie made with fresh leeks, green onions and kefalotyri cheese is enveloped in flaky phyllo dough. This flavorful creation comes to us courtesy of Pericles Drosos, proprietor of Dinerbar on Clifton in Lakewood, Ohio.


24 sheets Athens® Phyllo Dough (9×14”), thawed
1/2 cup olive oil
1/2 stick unsalted butter, melted
1 leek, chopped
5 green onions, chopped
1 pound chicken breast, cooked, diced
1 1/2 cups feta cheese, crumbled
1/2 cup kefalotyri cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
6 large eggs, divided
1/2 cup half & half
3 tablespoons milk


Thaw two rolls of phyllo, following thawing instructions on the package. Preheat oven to 350ºF.

In a small bowl, whisk together olive oil and melted butter. Heat 2 tablespoons of the oil mixture in a medium sauté pan. Add leek and green onions cooking over medium-high heat until soft and almost transparent. Remove from heat and set aside to cool.

In a large bowl, combine chicken, feta, kefalotyri, salt, pepper and leek mixture. Mix in half & half and 5 lightly beaten eggs.

Lightly brush 9″ x 13″ casserole dish with oil mixture. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo in dish. Lightly brush with the olive oil mixture and cover with another sheet of phyllo. Continue until you have created a stack of 10 phyllo sheets. Spread filling on top of phyllo in dish. On top, layer 14 more sheets of phyllo by repeating the same process. Tuck in around the perimeter. Score top into 20 squares. Whisk together 1 egg and milk. Brush over top. This will create a nice coating for the phyllo.

Bake 40-45 minutes or until golden brown. Serve warm.


Serving size: 1 piece (91g), Amount per serving: Calories 230, Total Fat – 15g, Saturated fat – 6g, Trans Fat – 0g, Cholesterol – 90mg, Sodium – 320 mg, Dietary Fiber – 1g, Total Carbohydrate – 11g Sugars – 2g, Protein – 12g, Vitamin D –0%, Potassium – 2%, Calcium 8%, Iron 6%


-Although kefalotyri cheese is preferred, in a pinch hard cheeses such as parmesan or Romano can be substituted.
-Rotisserie chicken works well in this recipe.