Kotopitta (chicken pie)
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Kotopitta (chicken pie)
  Chicken    Pie    Poultry    Greek  
Last updated 6/12/2012 12:46:26 AM. Recipe ID 6708. Report a problem with this recipe.
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      Title: Kotopitta     (chicken pie)
 Categories: Poultry, Main dish, Greek
      Yield: 8 Servings
 
      1 ea Stewing hen (abt. 6 lbs.)
      3 ea Onions, thinly sliced
           Water as needed
  1 1/2 c  Milk
      1 c  Butter
      5 tb Flour
      1 c  Parmesan cheese, grated
      4 ea Eggs, lightly beaten
      2 sl Ham, chopped
           Salt & pepper to taste
    1/2 ts Nutmeg
    3/4 lb Phyllo
           Melted butter for brushing

MMMMM-------------------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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Recipe ID 6708 (Apr 03, 2005)

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