The inspiration for this dish came from the popular Greek savory pastry spanakopita and it’s lesser known cousin the kreatopita.  Instead of lamb or spinach, however, poultry is the main star in this recipe; I also went with leeks over onions for a more subtle flavor and added feta cheese for extra richness.  Google tells me the result is appropriately referred to as “kotopita.”  As I’m not fluent in Greek, however, I can’t verify.

3 lbs ground chicken
3 large eggs, slightly beaten
2 small boxes, reduced fat crumbled feta cheese
1 bag spinach, washed
1 large leek
2 cloves garlic, minced
rosemary, chopped
white pepper, ground
salt
phyllo sheets, thawed

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