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1
In a medium pot, over medium heat, add the chicken and the olive oil.
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2
Stir in the garlic, onion, dill, celery, carrots, salt and pepper.
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3
Add the chicken stock and bring to a boil.
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4
Turn the heat down and let it simmer for 15 minutes.
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5
Sauce:
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6
In another medium pot bring the milk to a boil over low heat.
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7
At the same time, melt the butter in another pan.
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8
Add the flour to the butter and mix well on low heat until the flour absorbs all of the butter.
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9
Be sure not to burn the butter!
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10
When the milk reaches the boiling point, slowly whisk it into the flour mixture until it thickens, removing any lumps.
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11
Whisk in the Parmesan and the egg.
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12
Remove the sauce from the burner and let it cool for 10 minutes.
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13
Set aside and go back to the filling.
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14
The chicken mixture should be fully cooked by now.
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15
Strain the mixture to remove any liquid.
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16
Let it sit for 15 minutes.
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17
Mix the sauce into the chicken mixture.
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18
Add the Parmesan and feta cheese and mix well.
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19
Preheat oven to 350 degrees F.
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20
Butter an 8 by 8-inch baking dish.
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21
Layer 7 sheets of phyllo dough in the bottom of the dish making sure to lightly brush each 2 sheets with melted butter.
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22
Make sure to press the sheets against all sides of the baking dish.
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23
Fold the sheets in half, and evenly spread them with the filling.
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24
Put another 7 sheets of phyllo, prepared the same way on top of the filling, pressing the dough around the edges of the dish.
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25
Lightly brush melted butter on the top layer.
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26
Cut through the dough to make 4 squares.
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27
Make sure you cut through the bottom layer.
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28
Sprinkle a little water on top to keep it from drying out.
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29
Put the dish in the oven and bake it until golden brown, about 40 to 45 minutes.
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30
Remove the dish from the oven and let it cool for 20 minutes before serving.
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31
Most commonly served with salad, but it's a great dish with vegetables or by itself.
