Kotopita Galette

It’s next level when you smash up a Greek kotopita & a French galette!

This Greek Kotopita Galette is a modern twist on the traditional chicken pie, made with my classic kotopita filling over a flaky puff pastry base. The creamy bechamel sauce and three cheeses create a rich and flavorful filling, while the roasted red peppers add a burst of color and sweetness. Shaped into an elegant yet rustic galette, this dish is perfect for entertaining or as a comforting family meal.

I love Greek kotopita and French galettes, and it took things to another level when I smashed them together. This recipe has a few steps, but I promise it’s worth every second. The puff pastry is so buttery and flaky. The cheesy chicken filling is so creamy, and the roasted red peppers add a soft, smokey sweetness. The combination is to die for, and whether you serve it for dinner, appetizer, or turn it into minis, everyone will love it!

Why is this to die for?

Puffy, crispy, flaky,

Soft, buttery pastry,

Juicy, herby chicken,

Salty, rich, nutty,

Creamy, cheesiness,

Sweet, smokey red peppers

What do I need to make a kotopita galette?

Puff pastry -thawed in the refrigerator overnight and pulled out about an hour before you’re ready to make your galette, so it’s easy to work with. I get mine at the restaurant supply shop because they sell big sheets. If you don’t want to worry about that, just take the two that come in a box from the grocery store and pinch them together, or make two small ones.

Shredded chicken -I roasted my own whole chicken when I videoed this recipe, but you can use a store-bought rotisserie or any type of roasted chicken you have on hand. Thigh or chicken meat will work, so whatever you like works!

Feta cheese -always crumble it from a block to avoid overly salted, tasteless pre-crumbles. My favorite is sheep’s milk feta, but cow’s milk feta would be fine, too. It’s just a little dryer.

Kefalograviera -or Parmesan cheese to add a slight nuttiness. Feel free to substitute your favorite cheeses or adjust the quantities to suit your taste.

Gouda -or mozzarella cheese shredded to add a little stringy cheese pull when you take a bite.

Olive oil -use whichever you use to sauté vegetables. I use cold-pressed light, flavored olive oil, or extra virgin.

Onion -diced to mix into the chicken filling easily

Garlic cloves -grated or minced to melt into the filling and add garlicky flavor.

Roasted red peppers -I buy a good quality brand, drain the peppers, and roughly chop them up.

Dried oregano -or thyme, whichever herb you like best. I think these go with the ingredients the best.

Salt & freshly cracked black pepper -this duo enhances all the filling flavors and brings them together.

Crushed red pepper flakes -we like a little heat, but this is optional.

What’s in bechamel sauce?

Milk -I get the creamiest sauce using whole, but use what you have. Just be sure to add a little less if using skim or 1% to keep it thick.

Olive oil -you can use a rich or mild flavor oil or even butter to make your bechamel base.

All-purpose flour –I haven’t tried making a bechamel with another type of flour, but I’ve heard it also works with all-purpose gluten-free flour.

Salt & freshly cracked black pepper -seasoning every component of the dish builds the best flavor.

Ground nutmeg -adds just a hint of warmth to the cheese sauce. Be careful not to add too much.

What do I need for an egg wash?

Egg yolk -is so thick and silky, and when used with milk as an egg wash, it creates a darker hue on the puff pastry.

Milk -again, using whole-fat milk works best, but you can use what you have.

How do I make bechamel?

Heat the olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the milk, whisking constantly to avoid lumps. Cook until thickened, about 5 minutes. Season with salt, black pepper, and nutmeg. Set aside to cool slightly.

Do I cook the onions for the filling?

In a large skillet, heat the olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

How do I put the filling together?

Stir in the roasted red peppers, oregano or thyme, salt, black pepper, and crushed red pepper flakes if using. Remove from heat. In a large bowl, combine the cooked chicken and sautéed mixture, crumble the feta, Kefalograviera or Parmesan, and béchamel. Mix well to combine.

How do I prepare the puff pastry?

Preheat the oven to 400 °F (200°C) and line a baking sheet with parchment paper. Roll out the puff pastry to create a large rectangle with the center measuring about 14 inches in diameter. Place the pastry onto the prepared baking sheet. Pierce the center using a fork (see video).

How do I assemble the galette?

Spoon the filling onto the center of the pastry, leaving about a 2-inch border around the edges. Top with the shredded Gouda or Mozzarella cheese. Fold the edges of the pastry over the filling, overlapping slightly to create a rustic crust.

When do I brush on the egg wash?

In a small bowl, whisk together the egg yolk and milk. Brush the egg wash over the pastry edges.

How long do I cook the galette?

Bake for 35-40 minutes or until the pastry is golden brown and puffed. Let cool for about 15 minutes before serving to let the filling set.

Can this be made vegetarian?

Yes? For a vegetarian version, omit the chicken and add sautéed mushrooms or spinach instead.

How do I serve kotopita galette?

Serve warm or at room temperature with a simple green salad for a complete meal, or you can serve it as an appetizer. If you want to be extra fancy, you could even make small individual galettes.

Can I make this ahead of time?

Yes! This galette can be made ahead and reheated in the oven at 300°F (150°C) until warmed through.

Do you have more galettes?

Mushroom & Cheese Galette in Puff Pastry

Spinach & Feta Galette

Zucchini & Feta Galette with Puff Pastry

Potato & Leek Galette

Halloumi & Tomato Galette with Pesto & Puff pastry

Spinach & Feta Phyllo Galette (Spanakopita)

Watch the Video