Quick Kotopita: Greek Chicken & Phyllo Pie (Air Fryer & Oven Versions)

Step 1

Prepare the chicken: Place the chicken in a tray and drizzle the olive oil and vinegar over it. Season both sides with salt and pepper.

Step 3

Air Fryer Instructions: Preheat the air fryer to 400 °F for 5 minutes. Add the chicken to the basket and cook for 10 minutes on one side. Flip and cook 5 additional minutes on the other side. Set aside to cool.

Step 5

Oven Instructions: Preheat the oven to 400 °F, 200 °C. Bake the chicken for about 25 minutes or until the internal temperature reaches 165 °F.

Step 7

Make the Filling:

Step 9

In a large mixing bowl combine the cream cheese and scallions and mix together. Add the remaining filling ingredients. Chop the chicken and add to the filling. Mix together until incorporated.

Step 11

Assemble the pies: Place a sheet of phyllo onto a clean work surface and drizzle butter on top. Layer another sheet of phyllo over it and drizzle with butter.

Step 13

Place 4 tablespoons of filling in the center and fold the sides over the filling drizzling butter before each fold. Place the pie seam-side down on a baking tray lined with parchment paper. Brush the tops of the pies with butter and sprinkle sesame seeds on top.

Step 15

Air Fryer Instructions: Set the air fryer to 350 °F and bake the pies for 15 minutes or until golden and crisp.

Step 17

Oven Instructions: Preheat the oven to 350 °F, 180 °C and bake on the center rack for about 50 minutes or until golden and crisp.

Step 21

Serve the pies warm with tztaziki on the side. Kali Orexi!