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Kotopita (greek Chicken Pie)

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Greek Greek, Poultry 10 Servings

INGREDIENTS

Karen Mintzias
1 Chicken, stewed
1/4 c Butter or margarine
1/4 c All-purpose flour
2 1/2 c Chicken broth/stock, warmed
1/4 c Milk, optional
3 Eggs, lightly beaten
3/4 c Grated cheese *, see note
Salt & freshly ground pepper
1 t Grated nutmeg
Thyme or mint leaves, chopped
12 Commercial filo sheets

INSTRUCTIONS

Note: Suggested cheeses are either Mizithra or Kefalotyri. If
unavailable, Parmesan or Romano could be substituted.  :-(  Remove the
bones and skin from chicken and discard. With your fingers  tear the
chicken into strips, not too small. Set aside while you  prepare the
sauce. Melt the 4 T butter in a heavy pan, then blend in  the flour,
without scorching, over medium heat.  Remove from the heat  for a
minute and stir in the warm broth, then return to the heat and  cook
gently until the sauce boils.  Cool.  Mix in the milk if the  sauce
seems too thick, then add the eggs, cheese, a little salt,  pepper,
nutmeg, and thyme.  Butter a 9 x 12 x 3-inch baking pan and in it
spread 6 filo sheets,  brushing each with melted butter.  Pour in the
chicken filling, then  cover with the remaining filo sheets. Tuck the
top filo over the  bottom and flute the edges.  Score the top 3 filo
sheets with a sharp  knife. Bake in a moderate oven (350 F) for 40
minutes, or until crisp  and golden chestnut in color. Remove from oven
and let stand for 15  minutes before cutting into 9 to 12 squares.
Serve warm.  (Serves 9  to 12)  Note: In Epirus, Kotopita is sometimes
made with a large amount of  onions. If you would like to try it, use
the recipe above plus 1  pound of Spanish- type onions. Peel and slice
the onions, boil in  water for 5 minutes, and drain.  Prepare the sauce
without the cheese  and bake the chicken and onions in the sauce,
between homemade filo,  preferably, or commercial filo.  From: "The
Food of Greece" by Vilma Liacouras Chantiles. Avenel  Books, New York.
Typed for you by Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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