Kotopits Chicken In Phyllo Recipes

Steps:

• Filling:
• In a medium pot, over medium heat, add the chicken and the olive oil. Stir in the garlic, onion, dill, celery, carrots, salt and pepper. Add the chicken stock and bring to a boil. Turn the heat down and let it simmer for 15 minutes.
• Sauce:
• In another medium pot bring the milk to a boil over low heat. At the same time, melt the butter in another pan. Add the flour to the butter and mix well on low heat until the flour absorbs all of the butter. Be sure not to burn the butter! When the milk reaches the boiling point, slowly whisk it into the flour mixture until it thickens, removing any lumps. Whisk in the Parmesan and the egg. Remove the sauce from the burner and let it cool for 10 minutes. Set aside and go back to the filling.
• The chicken mixture should be fully cooked by now. Strain the mixture to remove any liquid. Let it sit for 15 minutes. Mix the sauce into the chicken mixture. Add the Parmesan and feta cheese and mix well.
• Preheat oven to 350 degrees F.
• Butter an 8 by 8-inch baking dish. Layer 7 sheets of phyllo dough in the bottom of the dish making sure to lightly brush each 2 sheets with melted butter. Make sure to press the sheets against all sides of the baking dish. Fold the sheets in half, and evenly spread them with the filling. Put another 7 sheets of phyllo, prepared the same way on top of the filling, pressing the dough around the edges of the dish. Lightly brush melted butter on the top layer. Cut through the dough to make 4 squares. Make sure you cut through the bottom layer. Sprinkle a little water on top to keep it from drying out. Put the dish in the oven and bake it until golden brown, about 40 to 45 minutes. Remove the dish from the oven and let it cool for 20 minutes before serving. Most commonly served with salad, but it's a great dish with vegetables or by itself.

Steps:

• Place the chicken pieces, onions, olive oil and seasoning in a heavy Dutch oven. Cover and simmer over medium-low heat for about 40 minutes. (Do not add any water, as the chicken and the onions will release their own liquid and will braise nicely.)
• Remove the chicken, let it cool slightly, and then shred it (or chop it up) into small pieces. Set aside in a bowl. Meanwhile, continue to cook the onions for another 30 minutes. When tender, mash them with a fork and add to the chicken. At this point, taste and adjust the seasoning. Let the mixture cool completely.
• Sprinkle the semolina over the mixture and blend well. Add the parsley, fresh dill, eggs, and cream. Set aside. Preheat the oven to 375 °F.
• Start layering a 15"x10"x2" glass or ceramic pan with filo sheets: First, brush some oil on all sides of the pan, then proceed to line with 10 filo sheets, brushing olive oil on each one of them. Without oiling the 10th filo layer, pour the mixture over the stacked filo and arrange equally in the pan. Top with the remaining sheets, brushing each one of them with olive oil. Fold the overhanging filo, back over the top of the chicken pie. With a sharp knife, carefully mark the top few filo sheets in square shapes, so the filo does not crumble when it is cut through.
• Sprinkle some water over the pie and bake for 30 to 40 minutes, until filo is lightly golden. Let it cool for 15 minutes before cutting and serving.

Steps:

• Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and leeks and sauté until the onions are translucent and the leeks are tender. This should take about 10 minutes.
• Add the cinnamon, nutmeg, rice, mint, and raisins. Stir.
• Remove from the heat and allow the mixture to cool slightly.
• Put the shredded chicken, eggs, and grated cheese in a large mixing bowl. Mix until well combined. Add the onion and leek mixture and mix well.
• Season with salt and pepper to taste.
• Preheat the oven to 350°F
• Lightly grease a 9"x13" pan. Place a layer of the phyllo sheets on the bottom of the pan. Brush the sheets with the butter/olive oil mixture.
• Add the chicken mixture, making sure to spread in an even layer, and top with a layer of phyllo sheets.
• Bake for 40 minutes, or until golden brown.

Steps:

• Rinse chicken pieces. In a large heavy Dutch oven, add 1/4 cup butter. When hot, add the chicken. Cover. Cook, turning without browning, for about 15 minutes.
• Remove the chicken pieces and cool slightly. Remove bones and skin from chicken and discard. Chop chicken meat. Set aside.
• Melt 2 Tablespoons butter in a skillet. Add onion, leek, celery, garlic, parsley, and pine nuts. Saute until vegetables are limp.
• Melt remaining butter in a saucepan and blend in flour. Cook 2 minutes. Stir in stock. Simmer until sauce boils. Cool. Stir in cream, eggs, nutmeg, dill, chicken, vegetables, add wine if sauce seems too thick. Season with salt and pepper.
• Butter a 12 x 9 x 3 inch baking pan. Line it with 6 sheets of filo, brushing each filo sheet with butter.
• Spread chicken filling evenly over filo sheet. Top with 6 buttered filo sheets.
• Bake at 350°F about 50 minutes, or until golden in color. Let stand 15 minutes before cutting into squares. Serve warm. 8 to 10 serving.
• CAI Greek Cookbook.