Kid goat baked in phyllo with potatoes

Katsikaki “Vouloto”

Kid goat baked in phyllo with potatoes

PREP TIME 30 minutes
COOK TIME 3 hours and 30 minutes

-1 whole kid goat, 6 to 8 kg
-2 tablespoons dried oregano
-1 tablespoon salt
-1 tablespoon pepper
-3 finely chopped garlic cloves
-3 garlic cloves chopped in large pieces
-1/2 cup olive oil
-1 small bunch fresh oregano
For the potatoes
-2 kg medium size potatoes, peeled and cut into large pieces
-juice of 1 orange
-juice of 1 lemon
-3 tablespoons olive oil
-1 tablespoon chamomile
-1 cup white wine
-salt and pepper
For the phyllo
-1/2 kg AP flour
-1 tablespoon olive oil
-1  cup warm water

Preheat oven to 180°C. In a bowl, mix 1/2 cup olive oil, finely chopped garlic, dry oregano, salt and pepper. Lay the whole goat on the kitchen counter and with a pointed knife pierce the skin in several places and stuff the openings with the larger pieces of garlic. With the olive oil mixture rub the goat inside and out very well. Place the fresh oregano bunch in its cavity. In a large deep roasting pan able to hold the goat, place the potatoes and pour in the lemon and orange juice, the chamomile, the rest of the olive oil and 1 cup white wine. Season with salt and pepper and mix well. Lay the goat in the middle of the pan with the potatoes around it. Now prepare the phyllo. Place all ingredients in a bowl and mix well. Knead by hand till smooth. Press and open the dough with a rolling pin to a size larger than the surface of the roasting pan. Lay the phyllo on top of the pan and seal the edges onto the pan. Place pan in the oven and roast the goat for 3 and 1/2 hours. Bring pan out of the oven and carefully remove the phyllo. Discard phyllo. Let meat rest for 15 minutes and serve.