Classic Greek Kotopita with Filo Pastry

1.Preheat the oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish with some melted butter.

2.In a large skillet, heat 2 tablespoons of 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 shredded cooked chicken to the skillet along with dried oregano, salt, and pepper. Stir well to combine and heat through for 3-4 minutes. Remove from heat and let cool slightly.

4.In a large mixing bowl, whisk together the eggs and milk until smooth. Stir in the crumbled feta cheese, chopped parsley, and dill. Add the cooled chicken mixture and combine thoroughly.

5.Lay one sheet of filo pastry on a clean work surface and brush it lightly with melted butter. Place another sheet on top and brush again. Repeat this process until you have layered 4 sheets.

6.Transfer the layered filo sheets into the prepared baking dish, allowing the edges to hang over the sides. Spread half of the chicken and feta filling evenly over the filo base.

7.Layer another 4 sheets of filo on top of the filling, brushing each sheet with melted butter as before.

8.Spread the remaining filling over the filo layer.

9.Top with the remaining 4 filo sheets, brushing each with melted butter. Fold the overhanging edges over the top to seal the pie. Brush the entire top surface generously with melted butter.

10.Using a sharp knife, score the top layers of filo into square or diamond shapes to make cutting easier after baking.

11.Bake in the preheated oven for 40-45 minutes, or until the filo is crisp and golden brown.

12.Remove from the oven and let the kotopita rest for 10 minutes before slicing and serving. Enjoy warm or at room temperature.