Classic Greek Kotopita (Chicken Pie)

1.Preheat the oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.

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

3.Stir in the shredded chicken, chopped parsley, dill, and mint. Season with salt, black pepper, and nutmeg. Mix well and cook for 2-3 minutes to combine flavors. Remove from heat and set aside.

4.In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.

5.Gradually whisk in the warmed milk, continuing to stir until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Remove from heat and allow to cool slightly.

6.Beat the eggs in a small bowl. Slowly whisk the eggs into the cooled béchamel sauce to temper them and prevent curdling.

7.Fold the crumbled feta cheese into the béchamel mixture, then combine this with the chicken and herb mixture until evenly incorporated.

8.Lay one sheet of phyllo dough in the prepared baking dish and brush lightly with melted butter. Repeat layering and buttering 6 sheets.

9.Spread the chicken and béchamel filling evenly over the layered phyllo.

10.Cover the filling with the remaining phyllo sheets, layering and brushing each sheet with melted butter, using about 6 sheets.

11.Trim any excess phyllo from the edges, tuck in the sides, and brush the top layer generously with butter.

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

13.Bake in the preheated oven for 45-50 minutes or until the phyllo is golden brown and crisp.

14.Remove from oven and let the kotopita rest for 10 minutes before cutting and serving to allow the filling to set.