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                       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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