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Kotopita is one of many types of meat pites.  This particular pie is made with a horiatiko (village) phyllo pastry crust, which is very easy to handle and roll. I make kotopita with different kinds of fillings and two similar recipes are included in Volume 2 of my e-cookbook.

You can serve this Kotopita during the holidays as a starter.  If you like you can make smaller ones.  Grease your muffin tins with olive oil, line it with phyllo, add the filling and cheese on top and form into mini «kotopitakia».

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, Recipe by Ivy

Horiatiko Phyllo

Preparation time: 30 minutes

Ingredients:

  •  500 grams (1.10 lbs) all purpose flour
  • 1 egg
  • ½ cup olive oil
  • ½ cup tepid water plus 2 tbsp
  • ½ tsp salt
  • ½ cup halloumi or graviera cheese

Kotopita filling:

Preparation time: 30  minutes

Baking time:  about 45 minutes

Makes:  6 – 8  depending on size

  • 250 grams (8.80 oz) grated graviera or halloumi (divided).  Some in phyllo, some in bechamel sauce and the remaining on top
  • Sesame seeds

Ingredients:

  • 500 grams (1.10 lbs) chicken breasts, boiled, bones and skin removed and cut into small pieces
  • 1 cup frozen corn, boiled for 10 minutes
  • 1 cup bell peppers (yellow, red, orange, green), julienned
  • ¼ cup, finely chopped parsley
  • Salt
  • Freshly ground black pepper
  • 1 tbsp spice mixture
  • 1/2 tsp tarragon
  • 1/2 tsp sweet paprika

Bechamel sauce:

  • 2 cups hot milk
  • 2 tbsp olive oil or butter
  • 2 tbsp all purpose flour
  • 1 egg
  • Salt
  • 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 only some grated cheese one top.

Egg wash:

  • 1 egg
  • 2 tbsp milk

Directions:

  1. Prepare the dough.
  2. 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.
  3. 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.
  4. Boil chicken for 30 minutes and when it cools, cut into small pieces.
  5. To make the Bechamel sauce, heat the milk and set aside.
  6. Beat the egg, mixing with a fork and set aside.
  7. In a saucepan heat the olive oil and add the flour and mix thoroughly to make a roux.  Add salt and nutmeg.
  8. Add the warm milk, stirring constantly, until the sauce is thick and creamy.  Remove from the heat.
  9. Gradually add the beaten egg, a little at a time slowly, but stirring constantly until it is incorporated.  Mix in the cheese.
  10. Add the chicken, the parsley, the corn and bell peppers.  Add salt, pepper, paprika and seasoning and mix.
  11. Knead the dough for a few minutes and divide it into 6 – 8 pieces.  Form them into a ball, dusting each piec with flour.
  12. 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.
  13. 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.
  14. Fold the outer parts of the galette into the centre, forming a round galette.
  15. Line a large baking tin with parchment paper and place the galettes.
  16. Beat the egg with a fork and mix in the milk.  Brush with the egg wash and sprinkle some sesame seeds on top.
  17. Bake in a preheated oven to 180o C / 350o F, for about 45 minutes or until golden brown.
  18. Remove from the oven and set aside for 10-15 minutes to cool before serving.

The special offer with 25% discount is still valid for all the readers of my blog until the 31st December, 2011 . You can use Code JB99K for Volume 1 and Code EP93W for Volume 2.

Last but not least, if you would like to buy the Cookbook in print and are worried that it will not reach you in time, well if you buy it directly from me paying via Paypal, I will also send you the two e-cookbooks, free of charge, within a few hours.   Please contact me by e-mail at ivyliac AT gmail DOT com or through the contact page.

If you buy the book or e-cookbook, a review is always welcome.

Kopiaste and Kali Orexi,

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Χωρίς σχόλια on Video with easy way to roll out Phyllo and make Kotopita (Chicken Galette)

  1. Ο/Η Rosa λέει:

    Lovely pies and great video!

    Happy Monday.

    Cheers,

    Rosa

  2. Ο/Η Angie λέει:

    Those mini chicken galette with piled cheese look so irresistible. Thanks for the video too.
    Angie recently posted..Whole Grain Bulgur Salad with Mango and WalnutMy Profile

  3. Ο/Η Priya λέει:

    Yumm, super delicious pies,wonderful video,thanks for sharing Ivy.
    Priya recently posted..Eggless Pumpkin Oats MuffinsMy Profile

  4. Ο/Η tasteofbeirut λέει:

    Ivy

    These videos are so precious (both of them) and once I get decent internet service (in Lebanon it is a challenge!) I will be dowloading them frequently! I wish you and your family wonderful holidays!
    tasteofbeirut recently posted..Rum cake (Baba au rhum)My Profile

  5. Ο/Η fimère λέει:

    j’aime beaucoup la vidéo, c’est très appétissant
    bonne journée
    fimère recently posted..PENNES AUX CHAMPIGNONS ET A LA CRÈMEMy Profile

  6. Ο/Η Anna λέει:

    Great idea with the video. A lot easier for the readers!! Besides of all this, all are looking great. Now I can virtually smell the coming holidays:)

  7. Ο/Η Erica λέει:

    Wow!These pies look fantastic,Ivy!I am loving your videos!
    Erica recently posted..Dulce de Brevas (Colombian-Style Figs with Syrup)My Profile

  8. Ο/Η Rease λέει:

    This looks amazing, especially the potato pumpkin filling!

  9. Ο/Η Nadji λέει:

    Cela fait un moment que je ne suis pas venue chez toi et je constate que j’ai raté beaucoup de gourmandises.
    Très belle recette.
    A très bientôt
    Nadji recently posted..Dattes fourrées à l’amande.My Profile

  10. Ο/Η Reeni λέει:

    These look absolutely delicious Ivy! And I love your video! Thanks for making it!
    Reeni recently posted..White Chocolate Peppermint BiscottiMy Profile

  11. Ο/Η mjskit λέει:

    Beautiful Galattes with such a tasty filling! Good job on the video!
    mjskit recently posted..Triple Cranberry SauceMy Profile

  12. Ο/Η Michael λέει:

    OMG! This looks so delicious. I totally need to visit Greece and Cyprus, but I fear for my weight :)

  13. Ο/Η Diana λέει:

    Thanks a lot for sharing this recipe! I will give it a try and hope I will manage to make it tasty…I love these types of starters

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