Recipe: Greek patties Kotopitakia made of chicken dough step by step with pictures | Handy.Recipes

Greek patties Kotopitakia made of chicken dough

Cooked Greek Kotopitakia Chicken Dough Patties

Time to cook: 60 minutes

Total Servings: 24

Nutritional Value

I watched a video this morning, where a famous Greek cook was giving a master-class on cooking Greek pies with different kinds of dough, and he was making everything so beautifully and well, and to the beautiful and rhythmic Greek music, that I felt like cooking something tasty myself. Inspired, I took up the cause, especially since I have long wanted to introduce you to the wonderful kuru dough, which is prepared virtually without kneading, does not require rolling and adding flour, and molds easily and simply, like plasticine. Kuru tastes like crispy, tender and melting in your mouth sandy dough. П. С. Kotopitakia are small patties filled with chicken and various additives.

Author of the recipe

Ingredients for Greek cake "kotopitake" chicken dough:

Kuru Dough

  • Wheat flour / Flour - 500 g
  • Dough leavening agent - 2 teaspoon
  • Salt - 0.5 teaspoon
  • Yogurt (thick with no additives) - 200 g
  • Butter - 150 g
  • Olive oil (or corn oil) - 180 g
  • Black pepper - 1 pinch.
  • Hard cheese - 30 g


  • Chicken (weight of boiled meat without bones) - 300 g
  • Cream cheese - 100 g
  • Green onions - 30 g
  • Olive oil - 2 tablespoon
  • Salt - to taste
  • Black pepper - to taste


  • Sesame - 2 tablespoon
  • Eggs - 1 pc
  • Milk - 1 tablespoon

How to cook Greek patties "kotopitake" with chicken dough step by step with photos

All ingredients for the dough should be at room temperature. Melt and cool the butter. Mix the yogurt, butter, olive oil and salt in a large bowl.

Add the sifted flour with the baking powder in 3-4 steps, kneading well each time.

Do not knead the dough for too long. The dough should be light and very soft and greasy. And the container in which the dough was prepared should be clean, as if it had been washed.

At the very end add the cheese and fold it into the dough. I didn't put the dough in the fridge. If you have a very hot one, refrigerate it slightly.

Prepare the stuffing ahead of time. Grind boiled chicken meat (I have a breast), add olive oil (you can skip it if the meat is fatty), cream cheese, onion, salt and pepper. Stir well.

Pinch off a small piece of dough and knead it in your hands a few times, like plasticine. Roll it into a ball.

In the palm of your hand, flatten the dough into a thin pastry.

Place the filling on it.

And seal the edges like you make dumplings.

Lightly press the edges with the tines of a fork.

Put the kotopitake on the baking tray lined with baking paper and lightly glaze it with the beaten egg and milk. Let the glaze dry slightly and then coat again. Sprinkle with sesame seeds (if desired). П. С. Why do I glaze twice?? It lays down better and more evenly, and the dough looks prettier when baked. Bake in a preheated oven at 180"With the oven for 25 minutes. Be guided by your oven!

This is delicious! You can bake kuru pastry with any filling, I also like them with a mixture of salty cheeses, but they would already be called tiropitakya! Mmm... They're crispy, they're crunchy... It's hard to stop!

Nutritional Value:

Whole Dish:
6043.3 Calories
133.6 g
419.1 g
439.6 g
Per Serving:
251.8 Calories
5.6 g
17.5 g
18.3 g
361.9 Calories
8 g
25.1 g
26.3 g

Chicken Egg, Salt, Black Pepper, Flour, Hard Cheese, Butter, Olive Oil, Chicken, Green onions, Milk, Sesame, Baking powder, Baking, Cream Cheese, Yoghurt, Cakes, Baked, Crispy, Pastry

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