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Ingredientes
- 1 x Chicken, stewed
- 1/4 c. Butter or possibly margarine
- 1/4 c. All-purpose flour
- 2 1/2 c. Chicken broth/stock, warmed
- 1/4 c. Lowfat milk, optional
- 3 x Large eggs, lightly beaten
- 3/4 c. Grated cheese *(see note) Salt & freshly grnd pepper
- 1 tsp Grated nutmeg Thyme or possibly mint leaves,minced
- 12 x Commercial filo sheets
Direcciones
- *Note: Suggested cheeses are either Mizithra or possibly Kefalotyri. If unavailable, Parmesan or possibly Romano could be substituted.
- Remove the bones and skin from chicken and throw away. With your fingers tear the chicken into strips, not too small. Set aside while you prepare the sauce. Heat the 4 Tablespoons 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 hot broth, then return to the heat and cook gently till the sauce boils. Cold. Fold in the lowfat milk if the sauce seems too thick, then add in the Large 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 min, or possibly till crisp and golden brown chestnut in color. Remove from oven and let stand for 15 min before cutting into 9 to 12 squares. Serve hot. (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 lb. of Spanish- type onions. Peel and slice the onions, boil in water for 5 min, and drain. Prepare the sauce without the cheese and bake the chicken and onions in the sauce, between homemade filo, preferably, or possibly commercial filo.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 10 servings | |
| Calories 385 | |
| Calories from Fat 251 | 65% |
| Total Fat 28.08g | 35% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 297mg | 12% |
| Potassium 324mg | 9% |
| Total Carbs 3.18g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.49g | 0% |
| Protein 28.44g | 46% |
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