Kotopita galette (Greek chicken and feta puff pastry galette)
Dimitra's Dishes · ♥ 621 likes · 46.7K views · 6 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cup roasted chicken
Butterfly and roast a chicken until fully cooked, about 45 minutes to an hour, or use rotisserie chicken; cool completely and shred.
- 1 whole finely chopped onion
- olive oil
- 4 cloves garlic cloves
Cook the onion in a little olive oil in a saucepan until soft and golden, 8 to 10 minutes; add the grated garlic for a few seconds until fragrant.
- 1 jar roasted red peppers
Add the onion and garlic to the chicken with the drained, diced roasted red peppers.
- 2–3 tbsp olive oil
- 3 tbsp all-purpose flour
In the same pot, cook the olive oil and flour, adding a little more oil if dry, a minute or two until toasted.
- 2 cup cold milk
- salt
- freshly cracked black pepper
- 0.125 tsp nutmeg
Whisk in the cold milk, season with salt, black pepper and nutmeg, and cook over medium heat until it begins to thicken; do not let it get too thick.
- 100 g Quefalo Graviera cheese
- 170 g feta cheese
- 1 tsp dried oregano
- crushed red pepper flakes
- 1 sheet puff pastry
Add the bechamel to the chicken with the grated Kefalograviera and crumbled feta; season with oregano and red pepper flakes, taste and adjust.
Roll the puff pastry so the center is about 14 inches across; set on a parchment-lined baking tray and dock it.
Rolling and docking the puff pastry
Spread the filling in the center, sprinkle the mozzarella, fold the edges over and pinch them together.
- 100 g grated mozzarella
- 1 whole egg yolk
Whisk the egg yolk with the milk and brush around the border.
Bake on the center rack at 400F about 35 minutes until golden; rest 15 to 20 minutes before serving.