Recipe: Cotopita Cypriot Chicken Pie step by step with pictures | Handy.Recipes

Cotopita Cypriot Chicken Pie

Cooked Cyprus Chicken Pie

Nutritional Value

Here I go again with a chicken pie that has such a strange name - kotopita. This time a variant of the pie that is most common in Cyprus. It is sold everywhere in a portioned version, similar to our pies, but bigger in size. You can also find such pies, but with puff pastry. Served warm with a vegetable salad for lunch or dinner, but does not lose its flavor even when cooled. It can be a great solution for a snack at work, school or on a trip.

Author of the recipe

Ingredients for Cyprus Chicken Pie "CAMPITATES":


  • Wheat flour / Flour (self-raising or regular + teaspoon of baking powder) - 2.5 glass
  • Olive oil - 0,5 glass
  • Yogurt (natural, no additives, like Greek) - 1 glass
  • Chicken egg - 1 pc


  • Chicken (small chicken, boiled) - 1 pc
  • Champignons (canned, 400g jar) - 1 jar.
  • Onions (finely chopped) - 1 pc
  • Hard cheese (grated) - 200 g
  • Olive oil - 3 tablespoon
  • Butter - 30 g
  • Wheat flour / Flour - 3 tablespoon
  • Milk (hot) - 2 glass
  • Salt - to taste
  • Nutmeg - to taste
  • Spices (your favorite chicken spices) - to taste

How to cook cyprus chicken pie "kotopita" step by step with photos

250 ml glass!!! So, prepare the ingredients. Boil the chicken, we just need the meat. We cut it in small pieces. We can take 2 big or 3 small pieces, boil it and slice it. Peel the onions and cut them. Grate the cheese. I use halloumi cheese, it's made from a mixture of goat's and sheep's milk and it's not melted. But you can use any hard cheese. Warm up the milk. Put butter in a saucepan and when it's almost melted add 3 tablespoon of flour. Stir thoroughly.

Gradually, a little at a time, add the hot milk, kneading each time until smooth. Sprinkle a little salt and nutmeg, stir to combine. The béchamel sauce should be quite thick.

Now heat up 3 tablespoons of olive oil and lightly fry the sliced onions.

Add mushrooms, stir, stir-fry gently.

In a bowl combine sliced chicken, sauteed onions and mushrooms, prepared béchamel sauce and grated cheese. We test for salt and add spices. I've added a little ground black pepper and curry. Stir well and set aside. The filling should not be hot.

Now we knead the dough. I usually do this in the bread maker (just kneading) or in a mixer with a hook attachment. I first combine the butter, yogurt and egg, then I add the flour. You might need a little more flour. The dough should be soft and light, not sticky to your hands.

We divide the dough into two parts, one slightly bigger than the other. Roll out the larger part a bit on baking paper and place it in the tray, where the pita will be baked. Then spread it all over the surface and make sure there are some rims. Prick it with a fork.

Spread the filling.

Roll out the rest of the dough on parchment and put it on top of the stuffing. If necessary, tighten the dough slightly and pinch the edges of the bottom and top layers. Make holes or notches on top to prevent the dough from puffing up.

Bake in a preheated 180 degrees oven for about 45 minutes. Use your oven as a guide! Let the ready pita stand for 15-20 minutes, slice and serve!

Nutritional Value:

Whole Dish:
4731.6 Calories
387.3 g
160.1 g
443.7 g
135.6 Calories
11.1 g
4.6 g
12.7 g

Chicken Egg, Salt, Flour, Hard Cheese, Wheat Flour, Butter, Onions, Olive Oil, Spices, Chicken, Tender, Milk, Mushroom, Cheese, Champignons, Nutmeg, Baking, Salted, Yoghurt, Cakes, Baked Goods

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