Andriana’s Kotopita

Method

1. Preparing the dough and dough discs
2. When making the dough the aim is to make a soft, pliable dough, that is not sticky…
3. Combine the flour, salt, EVOO, vinegar and water in a large bowl, to form a dough
4. At this stage there will be unincorporated flour. Add about 1/8 cup of water at a time to the bowl and mix it in well. Once all the flour is incorporated stop adding water.
5. Turn your dough onto your work surface and knead for 3-4 minutes until the dough is fairly smooth in texture and even in colour
6. Divide dough into 8 equal balls – approximately 200g each
7. Roll and then flatten each dough ball into a small disc
8. Baste a large dinner plate with sunflower oil
9. Use your hands to baste a dough disc with sunflower oil on both sides and massage the oil into the dough
10. Place the dough disc on the plate
11. Repeat with 3 more discs
12. Repeat the process with the remaining 4 dough discs
13. Cover the dough discs with cling film and leave to rest for 2 hours
14. Preparing the kotopita filling
15. Cut the chicken breasts into large chunks and process them in a food-processor to form minced chicken
16. Heat 3 tablespoons EVOO in a fry pan
17. Add the chicken and sauté till all of the chicken cooks through
18. Make a small well in the centre of the frypan and add the tomato paste and an additional tablespoon of EVOO
19. Cook the tomato paste to intensify the flavour
20. Add the oregano, cumin, cinnamon and smoked paprika in the centre of the pan and cook those to release their aromas
21. Add the wine and combine the chicken, the tomato paste, spices and wine well
22. Cook off the wine and reduce the heat on the pan to continue cooking off any liquids that are released
23. In a large pot heat 2-3 tablespoons EVOO on medium-high
24. Add the brown onions, capsicum, spring onions and mushrooms and sauté from 2 minutes
25. Add the chicken and mix through well
26. Lastly add the mint and parsley, mix through and immediately take the pot off the heat
27. Set aside to cool
28. Preparing the fillo
29. Take one disc and place it on your basted work surface, ensuring there is enough space around the dough disc to stretch in all directions
30. Pick up the top edge of the disc and gently stretch it upwards
31. Anchor the stretched section on your work surface
32. Pick up the bottom edge of the disc and gently stretch it downwards
33. Anchor that stretched section on your work surface
34. Move your hands approximately 5cm anticlockwise, pick up the edge of the dough disc there and gently stretch the dough outwards and anchor it there
35. Continue moving your hands anticlockwise and stretching and anchoring the fillo until the fillo is approximately 60-70cm in diameter
36. Using a rolling pin thin out the edges of the fillo sheet
37. Preparing the kotopita logs
38. Crumble and mix in the feta to the filling
39. Spread 1/8 of the kotopita filling (~300g) on the lower ¼ of the fillo sheet, leaving a 2-3cm gap between the fillo edge and the filling
40. Starting from the lower edge, pick up the fillo and gently roll the filled fillo into one long log
41. Folding in the sides of the fillo as you go
42. Twist the log a little before transfering the log to a large rectangular baking tray lined with baking paper
43. Repeat this process 3 more times
44. Ensure the logs are not touching each other and they have enough room to expand on the baking tray
45. Baste the tops of the pita logs with the sunflower oil
46. Sprinkle with black and white sesame seeds
47. Bake in an oven preheated to 180ºC until golden brown on the top and bottom –approximately 50-60 minutes
48. Repeat with the remaining 4 dough discs and the filling
49. Serving the pita
50. Enjoy your pita warm or at room temperature
51. Kali Orexi!