Classic Greek Kotopita Pie

1.Preheat your oven to 180°C (350°F).

2.In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3.Add the diced chicken thighs to the skillet. Cook until the chicken is no longer pink on the outside, about 6-8 minutes, stirring occasionally.

4.Stir in the rinsed rice, coating it well with the oil and chicken mixture. Pour in the chicken broth and white wine (if using). Add dried oregano, salt, and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and liquid absorbed.

5.Remove the skillet from heat. Stir in the chopped parsley and dill. Set aside to cool slightly.

6.Prepare the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to form a roux without browning.

7.Gradually add the warmed milk to the roux, whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.

8.Season the béchamel with nutmeg, salt, and white pepper. Remove from heat and let cool slightly.

9.Combine the béchamel sauce with the chicken and rice mixture, mixing thoroughly to create a creamy filling.

10.Lightly butter a 9x13 inch baking dish. Lay one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush the phyllo sheet generously with melted butter. Repeat layering and buttering with 6 sheets of phyllo, ensuring each sheet is well buttered.

11.Spread the chicken and rice filling evenly over the layered phyllo.

12.Cover the filling with the remaining 6 phyllo sheets, each brushed with melted butter as before. Fold the overhanging edges over the top, sealing the pie.

13.Using a sharp knife, score the top layers of phyllo into squares or diamonds to facilitate cutting after baking.

14.Bake in the preheated oven for 40-50 minutes, or until the phyllo is golden brown and crisp.

15.Remove from oven and let the pie rest for 10 minutes before serving to allow the filling to set.

16.Cut along the scored lines and serve warm, garnished with additional fresh herbs if desired.