Recipe for cooking greek chicken phyllo pie

Recipes from Greece :: Greek Main Dish Poultry

1 broiler-fryer, cut up
5 c. water
1 onion, chopped
1 stalk celery, cut into 1-in. pieces (optional)
1 bay leaf
1 tsp. salt
1/4 c. butter or butter-replacement
1/3 c. flour
3 large eggs, lightly beaten
1/4 c. grated Romano or Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1 (17 ounce) pkg. commercial frozen phyllo pastry, thawed
1 c. melted butter or butter-replacement
Celery leaves (for garnish)

Combine first 6 ingredients in a Dutch oven. Let it come to a boil; cover, reduce heat, and simmer 40 mins. or until tender. Remove chicken, and cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Remove and discard celery and bay leaf, reserving 3 c. broth and onion mixture; set aside.

Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth mixture; cook over med. heat, stirring constantly, until thickened. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Add cheese and next 4 ingredients. Cook over low heat, stirring constantly, about 3 mins. or until thickened. Add chick and set aside.

Unfold phyllo, and cut the stack of sheets in half crosswise. Trim each half to a 13 x 9-in. rectangle. Cover with a slightly damp towel to prevent pastry from drying out.

Coat bottom and sides of a 13 x 9-in. pan with melted butter or butter-replacement. Layer 15 trimmed phyllo sheets in pan, brushing each with melted butter or butter-replacement. Spread half of chicken mixture in an even way over phyllo. Top with 12 additional trimmed phyllo sheets, brushing each with melted butter or butter-replacement. Spread remaining chicken mixture over phyllo; top mixture with remaining trimmed phyllo sheets, brushing each with melted butter or butter-replacement.

With a sharp knife, cut through only the top layer of phyllo to make 12 servings. Bake, uncovered or without a lid, on lowest rack in oven at 375 degrees fahrenheit for 1 hour.

Let stand 10 mins. Garnish with celery leaves, if desired.

Yields 12 servings.