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