Kotopita

Recipe Instructions

1. 1

   Preheat the oven to 180°C (356°F).

2. 2

   In a skillet, heat olive oil and sauté onion and garlic until translucent.

3. 3

   Add the chicken and cook until browned.

4. 4

   Stir in spinach, dill, and parsley and cook until the spinach wilts.

5. 5

   Remove from heat and let it cool slightly before mixing in the crumbled feta cheese and beaten eggs.

6. 6

   Layer the phyllo dough sheets in a greased baking dish, brushing each sheet with melted butter.

7. 7

   Spread the chicken and feta mixture evenly over the phyllo layers.

8. 8

   Cover with the remaining phyllo sheets, brushing each with butter.

9. 9

   Score the top layer of phyllo to facilitate easier cutting after baking.

10. 10

    Bake in the preheated oven for 40 minutes or until the phyllo is golden and crispy.

11. 11

    Let it cool slightly before serving.