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
Preparation time: 30 minutes
500 grams (1.10 lbs) all purpose flour
½ cup olive oil
½ cup tepid water plus 2 tbsp
½ tsp salt
½ cup halloumi or graviera cheese
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
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
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.
Bake in a preheated oven to 180o C / 350o F, for about 45 minutes or until golden brown.
Remove from the oven and set aside for 10-15 minutes to cool before serving.
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