Name: Metsovo Kotopita (Κοτόπιτα Μετσόβου)
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1.4kg whole chicken, or bone-in chicken pieces; 2 litres water; 1 large onion, halved; 1 carrot, halved; 1 celery stalk; 2 bay leaves; 10 black peppercorns; 12g fine sea salt, plus more to taste; 80ml extra virgin Koroneiki olive oil; 2 medium onions, finely chopped; 2 leeks, white and pale green parts only, finely sliced; 180g short-grain rice, rinsed; 300ml strained hot chicken broth from the cooking pot; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly ground black pepper; 2 large eggs, beaten; 30g flat-leaf parsley, chopped; 450g phyllo pastry, thawed if frozen; 120ml extra virgin Koroneiki olive oil, for brushing; 1 tablespoon sesame seeds, optional

Question 1

How do you keep Metsovo kotopita from getting soggy?

Accepted Answer

Cook the Metsovo kotopita filling until the rice absorbs the 300ml hot chicken broth and the pan looks moist but not wet. A cooked-dry chicken, rice, onion, and leek filling protects the bottom phyllo and gives the baked Greek chicken pie a clean, crisp base.

Question 2

What temperature do you bake Greek chicken pie with phyllo?

Accepted Answer

Bake Metsovo kotopita at 180C for 45 to 55 minutes. The Greek chicken pie is ready when the top phyllo is deep gold and the edges pull slightly from the pan. Score only the upper phyllo before baking so the filling stays intact.

Question 3

What chicken is best for Metsovo kotopita?

Accepted Answer

Use a 1.4kg whole chicken or bone-in chicken pieces for Metsovo kotopita. Bone-in thighs, wings, and bones give the poaching broth body and deeper chicken flavor. Breast meat alone makes a flatter filling because it lacks the richness needed for the rice and phyllo pie.

Question 4

Can I make Metsovo kotopita ahead of time?

Accepted Answer

Yes. Poach and pull the chicken up to 1 day ahead, then chill the meat and broth separately. You can also make the chicken, rice, onion, leek, cinnamon, and parsley filling 1 day ahead. Bring the filling close to room temperature before layering it with phyllo.

Question 5

Why should the kotopita filling cool before adding eggs?

Accepted Answer

Cool the Metsovo kotopita filling for 15 minutes before stirring in the beaten eggs. The eggs bind the chicken and rice filling, but a boiling pan makes them set into small threads instead of holding the Greek chicken pie together cleanly.

Question 6

How long should Metsovo kotopita rest before cutting?

Accepted Answer

Let Metsovo kotopita rest for at least 20 minutes after baking. Warm chicken pie slices hold together better than hot slices because the egg-bound rice and pulled chicken filling has time to settle. Cutting too soon makes the filling fall apart on the plate.

Culinary Explorer

Metsovo Kotopita (Κοτόπιτα Μετσόβου)

Ingredients

whole chicken, or bone-in chicken pieces

water

large onion

Where cooking meets culture.

Ingredient	Quantity
whole chicken, or bone-in chicken pieces	1.4kg
water	2 litres
large onionhalved	1