Kotopita, which means chicken pie, is one of many types of Greek meat pites. This particular meat pie is made with chicken and shaped into a galette.
This particular pie is made with a horiatiko (village) phyllo pastry crust, which is very easy to handle and roll.
I make kotopita from scratch or with either leftover chicken or turkey, with different kinds of fillings. Two similar recipes are included in Volume 2 of my e-cookbook.
In French, “galette” is a term used to describe various types of flat, round or free-form crusty sweet or savoury pastries. You can serve this Kotopita (chicken galette) as a main dish with a salad or make smaller ones as starters. If you like you can make them free-form or use your muffin tins.
For the starters, grease your muffin tins with olive oil, cut the phyllo with a cookie cutter and line them with phyllo. Add the filling and cheese on top and bake to make mini “kotopitakia”.
You can serve this Kotopita as a main dish with a salad or during the holidays you can make smaller ones as a starter. If you like you can make them free-form or use your muffin tins. Grease your muffin tins with olive oil, line it with phyllo, add the filling and cheese on top and bake to make mini “kotopitakia”.
You do not necessarily have to make them round but you can also make them rectangular or square.
The previous video, where I made Spanakopita, was in English but it wasn’t fair for the readers of my Greek blog, so this time I preferred not to speak but to add subtitles in both languages.
Kotopita (Chicken Galette
Preparation time: 30 minutes
- 500 grams (1.10 lbs) bread or all-purpose flour
- 1 egg
- ½ cup olive oil (you can add less olive oil and substitute with Greek yoghurt)
- ½ cup
tepidwater plus 2 tbsp
- ½ tsp salt
- ½ cup halloumi or graviera cheese (optional)
- Extra flour to dust the working surface
Preparation time: 30 minutes
Baking time: about 45 minutes
Makes: 6 – 8 depending on size
- 500 grams (1.10 lbs) chicken breasts, boiled, bones and skin removed and cut into small pieces (or leftover chicken or turkey)
- 1 cup frozen corn, boiled for 5 minutes
- 1 cup bell peppers (yellow, red, orange, green), julienned (or cooked peas)
- ¼ cup, finely chopped parsley
- Freshly ground black pepper
- 1 tbsp spice mixture
- 1/2 tsp tarragon
- 1/2 tsp sweet paprika
- 2 cups hot milk
- 2 tbsp olive oil or butter
- 2 tbsp all purpose flour
- 1 egg
- A pinch of nutmeg
- 1 cup graviera or halloumi
Potato and pumpkin puree
This is optional. I had some leftover Potato and pumpkin puree but you can add more filling and only some grated cheese one top.
- 250 grams (8.80 oz) grated graviera or halloumi (divided). Some in phyllo, some in bechamel sauce and the remaining on top
- Sesame seeds
- 1 egg
- 2 tbsp milk
- Prepare the dough.
- Sift the flour and mix in the salt. Put the flour in a large bowl and pour in the oil. Using your fingertips rub the oil until the flour has absorbed the oil. Add the egg and mix. Finally add the water gradually (more or less water may be necessary). Mix until the dough is soft but not sticky on your hands. Place on a floured surface and knead for a few minutes.
- You can also make the dough in your stand mixer. Attach the dough paddle. Put all the ingredients, except water, in the mixer bowl and mix on low speed. Gradually add water until the dough is ready and does not stick on the walls of the bowl. Test with your fingers to see if it is sticky. If it is, add more flour. Set aside to rest.
- Boil chicken for 30 minutes and when it cools, cut into small pieces.
- To make the Bechamel sauce, heat the milk and set aside.
- Beat the egg, mixing with a fork and set aside.
- In a saucepan heat the olive oil and add the flour and mix thoroughly to make a roux. Add salt and nutmeg.
- Add the warm milk, stirring constantly, until the sauce is thick and creamy. Remove from the heat.
- Gradually add the beaten egg, a little at a time slowly, but stirring constantly until it is incorporated. Mix in the cheese.
- Add the chicken, the parsley, the corn and bell peppers. Add salt, pepper, paprika and seasoning and mix.
- Knead the dough for a few minutes and divide it into 6 – 8 pieces. Form them into a ball, dusting each piec with flour.
- Flatten the disc and using a dowel rod roll out the dough. Flour your working surface and the dough regularly, each time rotating it and sometimes turning it over.
- Place a 20 cm / 8 inch diametre plate on top and cut a round circle. Add 2 heaped spoonfuls of chicken filling in the centre. Then add the puree and finally some grated cheese to cover the filling.
- Fold the outer parts of the galette into the centre, forming a round galette.
- Line a large baking tin with parchment paper and place the galettes.
- Beat the egg with a fork and mix in the milk. Brush with the egg wash and sprinkle some sesame seeds on top. (Instead of egg-wash you can brush the phyllo with olive oil).
- Bake in a preheated oven to 180o C / 350o F until golden, for about 45 minutes.
- Remove from the oven and set aside for 10-15 minutes to cool before serving.
Update: 28th December, 2o16
Turkey Galette with Christmas leftovers.
Kotopita (chicken galette) is an all times favourite with our family. This year I made it with leftover turkey.
The phyllo was different as I used village type bread flour in which apart from the other ingredients, I added Greek yoghurt and mustard when making the dough. For 800 grams of flour I added 100 grams Greek yoghurt, 1 tsp mild mustard, 1/4 cup olive oil, 1 tsp salt and enough water (not tepid) to make the dough.
In the filling I did not add bell peppers nor parsley but added corn and peas, which I cooked for five minutes The spices I used were: carino (chicken seasoning) thyme, oregano and sweet paprika and of course salt.
The filling was topped with grated graviera and halloumi.
I also did not add an egg wash on top but brushed the phyllo with olive oil.
If you have leftovers during New Year, try them as the taste was amazing!
The original recipe above was updated in red and new photos were added.
Other relevant recipes:
Kopiaste and Kali Orexi,