Kotopita (Chicken Phyllo Pie)

• boneless chicken breasts↗3 lbs

  poached, shredded, and set aside

• olive oil↗1⁄2 cup
• large onions↗3

  diced

• leeks, white parts only↗3

  chopped

• cinnamon↗1⁄2 teaspoon
• nutmeg↗1⁄2 teaspoon
• long grain rice↗1⁄4 cup

  uncooked

• dried mint↗2 teaspoons
• golden raisin↗1⁄2 cup
• grated kefalotyri or parmesan cheese1⁄2 cup
• eggs↗5

  lightly beaten

• salt & freshly ground black pepper

  to taste

• salted butter↗

  melted

• olive oil (mixed with melted butter)↗
• phyllo pastry sheet↗

Step-by-step instructions

1. 1

   Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and leeks and sauté until the onions are translucent and the leeks are tender. This should take about 10 minutes.

2. 2

   Add the cinnamon, nutmeg, rice, mint, and raisins. Stir.

3. 3

   Remove from the heat and allow the mixture to cool slightly.

4. 4

   Put the shredded chicken, eggs, and grated cheese in a large mixing bowl. Mix until well combined. Add the onion and leek mixture and mix well.

5. 5

   Season with salt and pepper to taste.

6. 6

   Preheat the oven to 350°F

7. 7

   Lightly grease a 9"x13" pan. Place a layer of the phyllo sheets on the bottom of the pan. Brush the sheets with the butter/olive oil mixture.

8. 8

   Add the chicken mixture, making sure to spread in an even layer, and top with a layer of phyllo sheets.

9. 9

   Bake for 40 minutes, or until golden brown.