Mediterranean🍞 Bread & bakery

Greek Style Chicken & Feta Galette (Kotopita)

Name: Greek Style Chicken & Feta Galette (Kotopita)
Total time: 2 h 15 min
Cuisine: Mediterranean
Ingredients: 1 sheet puff pastry sheet; 3 cups cooked shredded chicken; 170 g feta cheese; 100 g Kefalograviera or Parmesan cheese; 100 g shredded Gouda or Mozzarella cheese; ¼ cups olive oil; 1 onion; 4 garlic cloves; 1 jar jarred roasted red peppers; 1 tsp dried oregano or thyme; to taste salt; to taste freshly cracked black pepper; ¼ tsp crushed red pepper flakes; 2 cups milk; 2 tbsp olive oil; 3 tbsp all-purpose flour; 1/8 tsp ground nutmeg; 1 egg yolk; 2 tbsp milk

⏱ 135 min

A modern twist on the classic Greek chicken pie (kotopita), combining French and Greek culinary traditions. Features a golden puff pastry crust with a creamy filling of shredded chicken, roasted red peppers, three types of cheese, and rich béchamel sauce. Rustic, buttery, and flaky with a delicious creamy interior.

Adapted from a video by Dimitra's Dishes

Greek Style Chicken & Feta Galette (kotopita)

Watch on YouTube

Ingredients

puff pastry sheet500g, thawed1 sheet
cooked shredded chickenapproximately 3-4 cups; rotisserie chicken works well3 cups
feta cheesefresh, crumbled; avoid pre-crumbled varieties170 g
Kefalograviera or Parmesan cheesegrated100 g
shredded Gouda or Mozzarella cheeseshredded100 g
olive oilfor sautéing onion and garlic

Steps

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1
Prepare the béchamel sauce: Heat 2-3 tbsp olive oil in a saucepan over medium heat. Whisk in 3 tbsp flour and cook for 1-2 minutes until lightly golden to remove the raw flour taste.
2
Gradually whisk in 2 cups cold milk, stirring constantly to prevent lumps. Cook over medium heat until thickened, about 5 minutes. Season with salt, black pepper, and 1/8 tsp nutmeg. Remove from heat and let cool slightly.
3
Prepare the filling: Heat 1/4 cup olive oil in a large skillet over medium heat. Sauté the diced onion for about 5 minutes until soft and translucent. Add 4 grated garlic cloves and cook for 30 seconds until fragrant.
4
Stir in the drained roasted red peppers (diced), 1 tsp dried oregano or thyme, salt, black pepper, and 1/4 tsp red pepper flakes. Mix and remove from heat.
5
In a large bowl, combine 4 cups cooked shredded chicken, the sautéed onion-garlic mixture, roasted red peppers, crumbled feta cheese, 100g Kefalograviera or Parmesan, and the cooled béchamel sauce. Mix well and season to taste.
6
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Roll out the 500g puff pastry sheet into a large rectangle with the center measuring about 14 inches in diameter.
7
Carefully transfer the pastry to the prepared baking sheet. Pierce the center with a fork to prevent the bottom from puffing up too much during baking.
8
Spoon the chicken-cheese-béchamel filling into the center of the pastry, leaving about a 2-inch border around the edges. Top with 100g shredded Mozzarella or Gouda cheese.
9
Fold the edges of the pastry over the filling, overlapping slightly to create a rustic, handmade appearance.
10
Whisk together 1 egg yolk and 2 tbsp milk to make an egg wash. Brush this mixture evenly over the pastry edges.
11
Place the galette in the freezer for about 30 minutes while the oven preheats to 200°C (400°F). Chilling the pastry before baking helps it puff up nicely and turn golden brown.
12
Bake on the center rack of the preheated 200°C (400°F) oven for 35-40 minutes, or until the pastry is golden brown and puffed. Remove and let rest at room temperature for 15-20 minutes before serving.

Greek Style Chicken & Feta Galette (Kotopita)

Ingredients

Steps

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