| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Greek |
Greek, Main dish, Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Stewing hen, abt. 6 lbs. |
| 3 |
|
Onions, thinly sliced |
|
|
Water as needed |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Butter |
| 5 |
T |
Flour |
| 1 |
c |
Parmesan cheese, grated |
| 4 |
|
Eggs, lightly beaten |
| 2 |
|
Ham, chopped |
|
|
Salt & pepper to taste |
| 1/2 |
t |
Nutmeg |
| 3/4 |
lb |
Phyllo |
|
|
Melted butter for brushing |
INSTRUCTIONS
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 Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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