…and we sure are having fun! Tonight was our second foray with Greek cooking, and it was probably the most fun we’ve had yet. We opted for the Kotopitta me Feta (Chicken and Feta Pie) recipe using a homemade Whole Wheat Phyllo Dough. As we’re all big fans of feta and chicken, we were really looking forward to this meal.

Our adventure began early this afternoon with our phyllo. The phyllo gave us all the opportunity to do something we love – Mr. N got to make a pool of oil and water in the flour mix (he spends hours making holes and filling them with water on the beach), Miss A got to smash and flip the dough (much how she does with her play dough), Dad got to make a mess with the flour, and I just get such satisfaction out of a good a pie crust. 

The phyllo we chose was a whole wheat phyllo. We used a combination of whole wheat flour and bread flour, salt, baking soda and the water and olive oil. The dough mixed together easily and required about 5 solid minutes of kneading to make it smooth and ready for refrigeration. It needs to be refrigerated for at least an hour and up to 3 days. We refrigerated ours for about 2 hours – the duration of Miss A’s naptime today.

After Miss A’s nap, we began the pie filling. A blend of chicken, feta, eggs, scallions, dill, celery and spices. Mr. N assisted with his favorite activity – chopping! And Miss A helped mix all of the ingredients together.

Next, it was time to roll out our phyllo. It’s best to remove the dough from the fridge and let it sit for at least 30 minutes at room temperature (or while you make the pie filling). Divide the dough into two even balls and roll out two, 12″ circles. Miss A watched me roll out the first crust and place it into the pie pan. She then got to partake in another one of her favorite activities – painting! She used a basting brush to cover the bottom crust with olive oil. After filling the pie with the chicken we rolled out the second crust. Miss A was excited to help with this one and did a great job!

With our pie ready for baking, we cleaned up the kitchen, popped it in the oven and had an hour for free time. Dad went to broomball; Mr. N spent his time drawing his “dream house” that was at least 12 notebook pages tall and complete with a recording studio, indoor pool and bouncy ball room; Miss A split her time between “i-sizing” with me and playing Mr. N’s Lego’s; and I got in some laundry and exercise.

As dinner approached the aroma was fantastic. Easily the most aromatic of our selections so far. It was amazing and made us all excited to sit down to enjoy the Kotopitta. Unfortunately, however, the meal just didn’t quite live up to our expectations. For the kids and I, the smell was far better than the taste. We gave it an honest shot and then pulled out the ketchup. Everything is better with ketchup – although I’m fairly certain the Greeks wouldn’t agree. Dad, on the other hand, really enjoyed the meal. He thought it was a good 3 spoons. I gave it 2 spoons – mostly for the aroma. The kids each gave it 2 spoons – with the ketchup it was at least something they would eat. In all honesty, it’s probably a great dish (and was according to Dad) – just not my favorite blend of spices.

So tonight we say “andio” to Greece. Our first meal was a big hit. Our second, not so much. That said, we had a wonderful time cooking together today. Everyone was interested in what we were doing, happy and just enjoying each other’s company. I’d call that a win.

Print these recipes: Whole Wheat Phyllo and Kotopitta me Feta