Kotopita (greek chicken pie)
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Kotopita (greek chicken pie)
  Greek    Chicken    Pie    Poultry  
Last updated 6/12/2012 12:46:26 AM. Recipe ID 6707. Report a problem with this recipe.
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      Title: Kotopita (greek chicken pie)
 Categories: Greek, Poultry
      Yield: 10 Servings
           Karen Mintzias
      1    Chicken, stewed
    1/4 c  Butter or margarine
    1/4 c  All-purpose flour
  2 1/2 c  Chicken broth/stock; warmed
    1/4 c  Milk, optional
      3    Eggs; lightly beaten
    3/4 c  Grated cheese *(see note)
           Salt & freshly ground pepper
      1 ts Grated nutmeg
           Thyme or mint leaves;chopped
     12    Commercial filo sheets
  *Note: Suggested cheeses are either Mizithra or Kefalotyri. If
  unavailable, Parmesan or Romano could be substituted.
  Remove the bones and skin from chicken and discard. With your fingers
  tear the chicken into strips, not too small. Set aside while you
  prepare the sauce. Melt the 4 T butter in a heavy pan, then blend in
  the flour, without scorching, over medium heat.  Remove from the heat
  for a minute and stir in the warm broth, then return to the heat and
  cook gently until the sauce boils.  Cool.  Mix in the milk if the
  sauce seems too thick, then add the eggs, cheese, a little salt,
  pepper, nutmeg, and thyme.
  Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo sheets,
  brushing each with melted butter.  Pour in the chicken filling, then
  cover with the remaining filo sheets. Tuck the top filo over the
  bottom and flute the edges.  Score the top 3 filo sheets with a sharp
  knife. Bake in a moderate oven (350 F) for 40 minutes, or until crisp
  and golden chestnut in color. Remove from oven and let stand for 15
  minutes before cutting into 9 to 12 squares.  Serve warm.  (Serves 9
  to 12)
  Note: In Epirus, Kotopita is sometimes made with a large amount of
  onions. If you would like to try it, use the recipe above plus 1
  pound of Spanish- type onions. Peel and slice the onions, boil in
  water for 5 minutes, and drain.  Prepare the sauce without the cheese
  and bake the chicken and onions in the sauce, between homemade filo,
  preferably, or commercial filo.
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.
  Typed for you by Karen Mintzias

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Recipe ID 6707 (Apr 03, 2005)

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