Kotopita Parcels: Greek Chicken & Phyllo Pockets

Before there were hot pockets, there was kotopita. This Greek-Style chicken pie is sold in every cafe all over Greece. It's a great way to use up leftover chicken and even turkey but, don't worry because if you don't have any leftovers in the refrigerator, season some chicken thighs with salt pepper and a drizzle of olive oil and roast them until fully cooked. The chicken combined with the creamy bechamel sauce and the flaky crisp phyllo is SO good! The best part about these is that can be assembled and stored in the freezer for months!

📝 Ingredients

• 1-pound (#10) country-style phyllo, at room temperature
• 3/4 -pound butter, melted
• 1/4 cup sesame seeds
• 1 1/2 pounds cooked chicken, diced or shredded
• 4 ounces feta cheese, crumbled
• 1 cup shredded mozzarella cheese
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, grated
• 1 red bell pepper, diced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• Salt and freshly cracked black pepper
• Pinch of crushed red pepper flakes
• 1/8 teaspoon ground nutmeg
• 2 eggs

👨‍🍳 Instructions

1. 1Preheat the oven to 350 °F, 180 °C.
2. 2Make the Bechamel:
3. 3Combine the onion with the oil in a...: Combine the onion with the oil in a pot over medium heat and cook until soft and golden. About 6 minutes.
4. 4Add the bell pepper and cook 4-5 minutes...: Add the bell pepper and cook 4-5 minutes or until tender.
5. 5Add the garlic and warm through 30 seconds.
6. 6Add the flour and cook over medium heat...: Add the flour and cook over medium heat for 2-3 minutes until toasted. Stir often so that it does not burn.
7. 7Add the milk, salt, pepper, red pepper flakes,...: Add the milk, salt, pepper, red pepper flakes, and nutmeg. Continue to mix with a wooden spoon until the mixture comes to a boil. Remove from the heat, add the chicken, the feta and mozzarella cheese and mix to combine.
8. 8Taste and adjust seasoning by adding more salt...: Taste and adjust seasoning by adding more salt and pepper if needed.
9. 9Whisk the 2 eggs together in a bowl...: Whisk the 2 eggs together in a bowl and add some of the hot cream to them to temper the mixture. Add the eggs to the pot and mix until combined. Set aside.
10. 10To create the triangles, Take a sheet of...: To create the triangles, Take a sheet of phyllo and place it on a clean work surface. Drizzle some butter on half of the phyllo and fold over. Place ¼ cup of the chicken filling on the bottom of the phyllo and fold up flag-style. Place on a baking tray lined with parchment paper.
11. 11To create the rectangles, drizzle some melted butter...: To create the rectangles, drizzle some melted butter over a sheet of phyllo and place ½ cup of the chicken filling in the center of the phyllo. Fold the long sides over the phyllo (left and right).
12. 12Fold the bottom part of the phyllo over...: Fold the bottom part of the phyllo over the filling and roll upwards to create a rectangle. Place on a baking tray lined with parchment paper and continue to create the chicken pockets.
13. 13Brush the tops with the remaining melted butter...: Brush the tops with the remaining melted butter and sprinkle with sesame seeds.
14. 14Bake for 35 minutes or until golden brown...: Bake for 35 minutes or until golden brown and crisp.
15. 15Set aside to rest for 10 minutes and...: Set aside to rest for 10 minutes and serve with a salad. Enjoy!