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