Andriana’s Kotopita

Kali Orexi Sharing our Greek culinary heritage through video and stories. Andriana's Kotopita Hero Landscape

Andriana shares her delicious Kotopita (Chicken Pie) with Kali Orexi. Andriana is Greek-Cypriot and learned this recipe from her cousin in Cyprus. She brought this recipe with her when she came to Australia with her husband and young family as migrants fleeing the war in Cyprus in 1974.
This is a treasured family recipe that has nourished her children and now her many grandchildren.
Andriana is a natural in front of the camera. She has made this kotopita countless times and demonstrates it with ease and know how.

Andriana’s Kotopita

Course Appetizer, Breakfast, dinner, entree, grazing, greek pie, lunch, Main Course, pie
Cuisine Greek
Keyword apple pie, chicken, chicken pie, greek pies


For the fillo you will need… 

  • 1 kg special white flour 
  • ½ tap salt 
  • 2 tbsp white vinegar 
  • 4 tbsp EVOO 
  • Sunflower oil for basting the dough discs 

For the filling you will need… 

  • 1 kg chicken breast,   minced
  • Extra virgin olive oil (EVOO) 
  • 2 tbsp tomato paste 
  • 1 tsp oregano  
  • 1 cinnamon 
  • 1 tsp cumin 
  • 2 tsp smoked paprika  
  • 1 brown onion,   diced
  • 1 green pepper,   diced
  • 1 yellow pepper,   diced
  • 1 red pepper, diced
  • 4 spring onions, diced
  • 8-10 Swiss-brown mushrooms, cut into quarters (you can substitute the mushrooms with grated carrots if you prefer) 
  • Small bunch mint,   chopped
  • Small bunch parsley, chopped
  • 2 tsp salt 
  • 200 g feta 


Preparing the dough and dough discs 

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

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

  3. 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. 

  4. 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  

  5. Divide dough into 8 equal balls – approximately 200g each 

  6. Roll and then flatten each dough ball into a small disc 

  7. Baste a large dinner plate with sunflower oil 

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

  9. Place the dough disc on the plate  

  10. Repeat with 3 more discs 

  11. Repeat the process with the remaining 4 dough discs 

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

Preparing the kotopita filling 

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

  2. Heat 3 tablespoons EVOO in a fry pan  

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

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

  5. Cook the tomato paste to intensify the flavour 

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

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

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

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

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

  11. Add the chicken and mix through well 

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

  13. Set aside to cool 

Preparing the fillo 

  1. 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 

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

  3. Anchor the stretched section on your work surface  

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

  5. Anchor that stretched section on your work surface  

  6. 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 

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

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

Preparing the kotopita logs 

  1. Crumble and mix in the feta to the filling 

  2. 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 

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

  4. Folding in the sides of the fillo as you go 

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

  6. Repeat this process 3 more times 

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

  8. Baste the tops of the pita logs with the sunflower oil 

  9. Sprinkle with black and white sesame seeds 

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

  11. Repeat with the remaining 4 dough discs and the filling 

Serving the pita 

  1. Enjoy your pita warm or at room temperature 

  2. Kali Orexi! 

Recipe Video

Download this Recipe

Leave a Reply

    Your Cart
    Your cart is emptyReturn to Shop