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1
Rinse chicken pieces.
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2
In a large heavy Dutch oven, add 1/4 cup butter.
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3
When hot, add the chicken.
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4
Cover.
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5
Cook, turning without browning, for about 15 minutes.
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6
Remove the chicken pieces and cool slightly.
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7
Remove bones and skin from chicken and discard.
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8
Chop chicken meat.
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9
Set aside.
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10
Melt 2 Tablespoons butter in a skillet.
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11
Add onion, leek, celery, garlic, parsley, and pine nuts.
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12
Saute until vegetables are limp.
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13
Melt remaining butter in a saucepan and blend in flour.
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14
Cook 2 minutes.
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15
Stir in stock.
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16
Simmer until sauce boils.
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17
Cool.
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18
Stir in cream, eggs, nutmeg, dill, chicken, vegetables, and wine, if sauce seems too thick.
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19
Season with salt and pepper.
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20
Butter a 12 x 9 x 3 inch baking pan.
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21
Line it with 6 sheets of filo, brushing each sheet with butter.
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22
Spread chicken filling evenly over filo.
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23
Top with 6 buttered filo sheets.
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24
Bake at 350 F. about 50 minutes, or until golden in color.
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25
Let stand 15 minutes before cutting into squares.
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26
Serve warm.
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27
8 to 10 serving.
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28
Handling Phyllo Dough: If possible, buy phyllo that has not been frozen.
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29
It can be found in the refrigerator section of most Greek and some Middle Eastern delis.
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30
Let the package come to room temperature before opening it.
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31
The sheets are easier to work with at room temperature.
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32
Remove the sheets you are working with and spray or brush them with oil, butter or non stick cooking spray as quickly as possible.
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33
Keep the unused portions covered with a towel or plastic wrap.
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34
Work quickly; do not expose reserved sheets to the air or they will dry out and disintegrate.
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35
Sprinkle bread crumbs between the layers to keep them from sticking together when they bake; this is particularly helpful if you plan to refrigerate or freeze the recipe before baking.
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36
Some cooks work on a lightly dampened towel, but I find it makes the dough soggy.
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37
CAI Greek Cookbook
