Kotopitta (Chicken Pie)

Kotopitta (Chicken Pie) Ingredients

3 lb Stewing chicken, quartered	White pepper
10 oz Onions, peeled and sliced	2 tb Parsley, finely chopped
Salt	1 lb Phyllo dough
2 tb Parmesan cheese, grated	1 Stick butter, melted
3 Eggs

Instructions for Kotopitta (Chicken Pie)

Rinse the chicken in cold water. Place in large saucepan, cover with water, and a little salt, bring to boil and skim until clear. Add onions, cover, and cook until chicken is tender. Lift the chicken out and boil the liquid rapidly to reduce it to about 1 cup. Skin and bone the chicken, shred the meat, and put back into the liquid. This can now wait for up to 24 hours if needed. Beat the eggs lightly, add the cheese, parsley, and seasoning and mix in with the chicken. Brush the inside of a large oblong oven dish with melted butter. Defrost pastry, if needed, and keep covered with a damp cloth as it dries out quickly. Brush a sheet of pastry with melted butter and line the bottom of the baking dish. Repeat until half the pastry is used. spread the chicken filling evenly over the pastry and cover with remaining leaves of phyllo, brushing each sheet with butter. Fold int he edges of pastry neatly or cut with scissors if too long. Cut the top of pastry only into square serving portions. Sprinkle a little cold water over the top and bake in preheated 375 degree oven for 40-45 minutes until golden. Let it stand for 10 minutes before cutting and serving. Serving Ideas : Serve with crisp green salad. NOTES : You can use Gruyere cheese instead of Parmesan, and you can also substitue dill for the parsley (same amounts in each instance). Recipe by: from Rena Salamans "A Little Greek Cookbook" Posted to TNT - Prodigys Recipe Exchange Newsletter by Lynn on Apr 09, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Chicken	Eggs	Onion
Parmesan	Parsley	Phyllo	Salt
White Pepper

Casseroles Phyllo Parmes Chicken Butter Cheese Onion Parmesan Parsley Uncategorized

for flavor and categorization

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