Greek Chicken In Filo (kotopita)

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 stewing chicken, cut in pieces
• 1/2 cup unsalted butter
• 1 medium onion, minced
• 1/2 cup finely chopped leek
• 1 celery, minced
• 1 garlic clove, crushed in a garlic press
• 2 tablespoons finely chopped parsley
• 2 tablespoons pine nuts
• 3 tablespoons flour
• 2 1/2 cups chicken stock
• 1/2 cup cream
• 4 eggs, beaten until frothy
• 1/4 teaspoon dill
• 2 tablespoons wine
• salt and pepper
• 1 (1 lb) package phyllo pastry sheet
• additional butter, for filo pastry sheets

Recipe

• 1 rinse chicken pieces. in a large heavy dutch oven, add 1/4 cup butter. when hot, add the chicken. cover. cook, turning without browning, for about 15 minutes.
• 2 remove the chicken pieces and cool slightly. remove bones and skin from chicken and discard. chop chicken meat. set aside.
• 3 melt 2 tablespoons butter in a skillet. add onion, leek, celery, garlic, parsley, and pine nuts. saute until vegetables are limp.
• 4 melt remaining butter in a saucepan and blend in flour. cook 2 minutes. stir in stock. simmer until sauce boils. cool. stir in cream, eggs, nutmeg, dill, chicken, vegetables, add wine if sauce seems too thick. season with salt and pepper.
• 5 butter a 12 x 9 x 3 inch baking pan. line it with 6 sheets of filo, brushing each filo sheet with butter.
• 6 spread chicken filling evenly over filo sheet. top with 6 buttered filo sheets.
• 7 bake at 350°f about 50 minutes, or until golden in color. let stand 15 minutes before cutting into squares. serve warm. 8 to 10 serving.
• 8 cai greek cookbook.