Recipe - Kotopitta (Chicken Pie)

1 Stewing hen (abt. 6 lbs.)
3 Onions, thinly cut or sliced up
Water as needed
1 One half cup Milk
1 cup Butter
5 tablespoon Flour
1 cup Parmesan cheese, grated
4 Eggs, lightly beaten
2 sl Ham, chopped
Salt & pepper to taste
One half teaspoon Nutmeg
Three fourths pound Phyllo
Melted butter for brushing

BILL SPALDINGCRBR38A

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 One half 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