Andriana’s Kotopita

When making the dough the aim is to make a soft, pliable dough, that is not sticky… 

Combine the flour, salt, EVOO, vinegar and water in a large bowl, to form a dough 

At this stage there will be unincorporated flour. Add about 1/8 cup of water at a time to the bowl and mix it in well. Once all the flour is incorporated stop adding water. 

Turn your dough onto your work surface and knead for 3-4 minutes until the dough is fairly smooth in texture and even in colour  

Divide dough into 8 equal balls – approximately 200g each 

Roll and then flatten each dough ball into a small disc 

Baste a large dinner plate with sunflower oil 

Use your hands to baste a dough disc with sunflower oil on both sides and massage the oil into the dough 

Place the dough disc on the plate  

Repeat with 3 more discs 

Repeat the process with the remaining 4 dough discs 

Cover the dough discs with cling film and leave to rest for 2 hours 

Cut the chicken breasts into large chunks and process them in a food-processor to form minced chicken 

Heat 3 tablespoons EVOO in a fry pan  

Add the chicken and sauté till all of the chicken cooks through 

Make a small well in the centre of the frypan and add the tomato paste and an additional tablespoon of EVOO 

Cook the tomato paste to intensify the flavour 

Add the oregano, cumin, cinnamon and smoked paprika in the centre of the pan and cook those to release their aromas 

Add the wine and combine the chicken, the tomato paste, spices and wine well 

Cook off the wine and reduce the heat on the pan to continue cooking off any liquids that are released 

In a large pot heat 2-3 tablespoons EVOO on medium-high 

Add the brown onions, capsicum, spring onions and mushrooms and sauté from 2 minutes 

Add the chicken and mix through well 

Lastly add the mint and parsley, mix through and immediately take the pot off the heat 

Set aside to cool 

Take one disc and place it on your basted work surface, ensuring there is enough space around the dough disc to stretch in all directions 

Pick up the top edge of the disc and gently stretch it upwards 

Anchor the stretched section on your work surface  

Pick up the bottom edge of the disc and gently stretch it downwards 

Anchor that stretched section on your work surface  

Move your hands approximately 5cm anticlockwise, pick up the edge of the dough disc there and gently stretch the dough outwards and anchor it there 

Continue moving your hands anticlockwise and stretching and anchoring the fillo until the fillo is approximately 60-70cm in diameter 

Using a rolling pin thin out the edges of the fillo sheet  

Crumble and mix in the feta to the filling 

Spread 1/8 of the kotopita filling (~300g) on the lower ¼ of the fillo sheet, leaving a 2-3cm gap between the fillo edge and the filling 

Starting from the lower edge, pick up the fillo and gently roll the filled fillo into one long log 

Folding in the sides of the fillo as you go 

Twist the log a little before transfering the log to a large rectangular baking tray lined with baking paper 

Repeat this process 3 more times 

Ensure the logs are not touching each other and they have enough room to expand on the baking tray 

Baste the tops of the pita logs with the sunflower oil 

Sprinkle with black and white sesame seeds 

Bake in an oven preheated to 180ºC until golden brown on the top and bottom –approximately 50-60 minutes 

Repeat with the remaining 4 dough discs and the filling 

Enjoy your pita warm or at room temperature 

Kali Orexi!