Kototiropitakia (mini chicken cheese pies)

Ingredients

• 1 pack Phyllo sheets thawed
• 2 Chicken cutlets
• 1 cup Kefalograviera Cheese Flakes grated
• 1 cup Kasseri Cheese grated
• 4 Eggs
• 2 medium Red Onions peeled and halved
• 1 medium Tomato cubed
• 1/2 cup Greek Olive Oil A pinch of salt and pepper
• A pinch of nutmeg
• To garnish:
• Dill sprigs
• Parsley sprigs
• Peppercorns
• Greek Olive Oil for brushing
• 1 Parchment Paper

Directions

We rinse the chicken cutlets, put them in a pot of salted water, add the onions and boil, for about 45-50 minutes, until tender. Remove froth when needed.

Then we remove the chicken cutlets and after they cool slightly, finely chop them into a bowl. Add the eggs, lightly beaten, “kefalograviera” cheese, “kasseri” cheese, tomato, olive oil, nutmeg, salt and pepper to taste and stir to combine.

We cut each phyllo sheet into 4 strips.

Preheat the oven at 350o F

Place a phyllo strip on the working board and brush it with olive oil. We put 1-2 tablespoons of the chicken/cheese mixture at one of the strip’s corners. Then fold one corner, towards the opposite side to form a triangle. We continue folding the triangle upon itself, till the entire phyllo strip is used.

Place it onto a pan lined with parchment paper, brush it with olive oil and repeat with the remaining ingredients.

We bake the “kototiropitakia” in the preheated oven for about 20-25 minutes.

Then we remove them from the oven and allow them to cool for 5 minutes. Serve the “kototiropitakia” garnished with dill, parsley and peppercorns.