Kotopitta(Chicken Pie)

* Exported from MasterCook *

KOTOPITTA (CHICKEN PIE)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Main Dish
Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SPALDING
1 Stewing hen (abt. 6 lbs.)
3 Onions -- thinly sliced
Water as needed
1 1/2 cups Milk
1 cup Butter
5 tablespoons Flour
1 cup Parmesan cheese -- grated
4 Eggs -- lightly beaten
2 slices Ham -- chopped
Salt & pepper to taste
1/2 teaspoon Nutmeg
3/4 pound Phyllo
Melted butter for brushing
-----BILL SPALDING--CRBR38A-----

Clean chicken and put into a pot with enough water to cover. Bring to boil,
skimming off froth as it rises. Add onions; cook abt. 1 1/2 hrs. Remove chicken
from stock and let cool. Cut meat into thin strips.
Strain stock and onions; reserve 1 c. Replace on heat. Add milk and keep stock
hot. Melt 5 tb. of butter. Add flour and stir to mix well. Add hot stock and
continue to mix until it thickens, then remove from heat. Add cheese and eggs
and mix well . Add chicken, ham, salt & pepper, and nutmeg and mix
thoroughly.

Butter a pan slightly smaller than the phyllo sheets, brushing each first
with melted butter. Pour on filling, spreading it evenly. Fold over the
extending sides of the phyllo to partially cover the filling; brush with
melted butter. Cover with remaining phyllo, again brushing each sheet first
with butter. Now trim the phyllo to fit the pan. Pour the reamining butter
over the pie. Socre throught the top layers and sprinkle light with water.
Bake in preheated 350 F. oven for 1 hr.

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