Kotopita (Chicken Pie - small triangles/squares)

Cooked chicken: Shredded chicken that has been cooked and cooled, providing the main protein for the filling.

Onion: Finely chopped to add sweetness and depth to the filling.

Feta cheese: Crumbled for a tangy, salty flavor that complements the chicken.

Greek yogurt: Adds creaminess and a slight tang to the mixture.

Olive oil: Used to sauté the onions, adding a rich, fruity flavor.

Salt: Enhances the overall taste of the filling.

Black pepper: Adds a hint of spice and warmth.

Phyllo dough: Thin, flaky pastry sheets that encase the filling, creating a crispy exterior.

Butter: Melted and brushed onto the phyllo dough to ensure a golden, crispy finish.

When working with phyllo dough, keep it covered with a damp towel to prevent it from drying out and becoming brittle. This will make it easier to handle and fold into the desired triangles or squares.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can add a subtle complexity to the dish.

• feta cheese - Substitute with goat cheese: Goat cheese has a tangy and creamy texture similar to feta, making it a good replacement.

• greek yogurt - Substitute with sour cream: Sour cream provides a similar tangy flavor and creamy consistency as Greek yogurt.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable alternative for cooking.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity to provide a similar level of heat.

• phyllo dough - Substitute with puff pastry: Puff pastry can be used as a substitute for phyllo dough, though it will result in a different texture, being more buttery and flaky.

• butter - Substitute with ghee: Ghee has a similar flavor to butter but with a higher smoke point, making it a good alternative for brushing on the dough.

• Allow the kotopita to cool completely before storing. This prevents condensation from forming, which can make the phyllo dough soggy.
• For short-term storage, place the kotopita in an airtight container. Line the container with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain crispiness.
• For freezing, arrange the cooled kotopita in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the kotopita to a freezer-safe bag or container. Label with the date and contents.
• Store in the freezer for up to 2 months. When ready to eat, do not thaw before baking.
• Preheat the oven to 375°F (190°C) and bake the frozen kotopita for 25-30 minutes or until golden brown and heated through.

• Preheat your oven to 350°F (175°C). Place the kotopita on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through and crispy.
• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and heat the kotopita for about 8-10 minutes, ensuring they become crispy again.
• If you prefer using a microwave, place the kotopita on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes. Note that this method may not retain the crispiness.
• For an air fryer, preheat to 350°F (175°C). Place the kotopita in a single layer and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• If you have a skillet, heat it over medium heat and add a small amount of olive oil. Place the kotopita in the skillet and cook for 2-3 minutes on each side until heated through and crispy.

• Saucepan: Used to heat the olive oil and sauté the chopped onion until soft.

• Mixing bowl: Used to combine the shredded chicken, sautéed onion, crumbled feta, Greek yogurt, salt, and pepper.

• Wooden spoon: Used for mixing the chicken filling ingredients together.

• Pastry brush: Used to brush melted butter onto the phyllo dough sheets.

• Sharp knife: Used to cut the phyllo dough into strips.

• Baking sheet: Used to place the filled phyllo triangles or squares for baking.

• Oven: Preheated to 375°F (190°C) for baking the kotopita until golden brown.

• Measuring cups: Used to measure out the cooked chicken, onion, feta cheese, Greek yogurt, and olive oil.

• Measuring spoons: Used to measure out the salt and black pepper.

• Cutting board: Used as a surface for chopping the onion.

• Butter warmer: Used to melt the butter for brushing onto the phyllo dough.

Prepare the filling ahead: Cook and shred the chicken and sauté the onion the day before to save time on the day of baking.

Use pre-cooked chicken: Purchase a rotisserie chicken from the store to skip the cooking step entirely.

Work with phyllo dough quickly: Keep the phyllo dough covered with a damp cloth to prevent it from drying out while you work.

Batch process: Lay out multiple sheets of phyllo dough at once and brush them with butter to streamline the process.

Freeze extras: Make a double batch and freeze the unbaked triangles for a quick snack later.