The best delicious Kotopitta (chicken Pie) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Kotopitta (chicken Pie) recipe today!
Hello my friends, this Kotopitta (chicken Pie) recipe will not disappoint, I promise! Made with simple ingredients, our Kotopitta (chicken Pie) is amazingly delicious, and addictive, everyone will be asking for more Kotopitta (chicken Pie).
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Kotopitta (chicken Pie).
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1 Stewing hen (abt. 6 lbs.)
3 Onions, thinly sliced
Water as needed
1 1/2 c Milk
1 c Butter
5 tb Flour
1 c Parmesan cheese, grated
4 Eggs, lightly beaten
2 sl Ham, chopped
Salt & pepper to taste
1/2 ts Nutmeg
3/4 lb 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.
From
Yields
8 Servings
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