Greek Chicken Phyllo Pie
Ingredients
- 1 each broiler-fryer, cut up
- 5 cup water
- 1 each onion, chopped
- 1 stalks celery, cut into 1-inch pieces (optional)
- 1 each bay leaf
- 1 tsp salt
- 0.3 cup butter or margarine
- 1/3 cup all-purpose flour
- 3 each eggs, lightly beaten
- 0.3 cup grated Romano or Parmesan cheese
- 0.5 tsp salt
- 0.3 tsp ground white pepper
- 0.3 tsp black pepper
- 1/8 tsp ground nutmeg
- 1 each ounce) package commercial frozen phyllo pastry, thawed
- 1 cup melted butter or margarine
Instructions
- 1
Celery leaves (for garnish) Combine first 6 ingredients in a Dutch oven.
- 2
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender.
- 3
Remove chicken, and cool slightly.
- 4
Bone chicken, cutting meat into bite-size pieces; set aside.
- 5
Remove and discard celery and bay leaf, reserving 3 cups broth and onion mixture; set aside.
- 6
Melt butter in a Dutch oven over low heat; add flour, stirring until smooth.
- 7
Cook 1 minute, stirring constantly.
- 8
Gradually add reserved broth mixture; cook over medium heat, stirring constantly, until thickened.
- 9
Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
- 10
Add cheese and next 4 ingredients.
- 11
Cook over low heat, stirring constantly, about 3 minutes or until thickened.
- 12
Add chick and set aside.
- 13
Unfold phyllo, and cut the stack of sheets in half crosswise.
- 14
Trim each half to a 13 x 9-inch rectangle.
- 15
Cover with a slightly damp towel to prevent pastry from drying out.
- 16
Coat bottom and sides of a 13 x 9-inch pan with melted butter or margarine.
- 17
Layer 15 trimmed phyllo sheets in pan, brushing each with melted butter or margarine.
- 18
Spread half of chicken mixture evenly over phyllo.
- 19
Top with 12 additional trimmed phyllo sheets, brushing each with melted butter or margarine.
- 20
Spread remaining chicken mixture over phyllo; top mixture with remaining trimmed phyllo sheets, brushing each with melted butter or margarine.
- 21
With a sharp knife, cut through only the top layer of phyllo to make 12 servings.
- 22
Bake, uncovered, on lowest rack in oven at 375 degrees F for 1 hour.
- 23
Let stand 10 minutes.
- 24
Garnish with celery leaves, if desired.
- 25
Yields 12 servings.