INGREDIENTS

INSTRUCTIONS

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 Salaman's "A Little Greek Cookbook" Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by Lynn <mudbug@gcip.net> on Apr 09,
1997

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