Kotopita - Chicken Pie

Ingredients:

1 about 3 lbs. Chicken
1 lb. sliced Onion
1 stalk Celery
2 taspoons Salt
1 cup Butter
5 slightly beaten Eggs
1 cup (or Parmesan) Kefalotiri Cheese
2 cups Bechamel Sauce
Nutmeg
1 lb. Phyllo (pastry sheets)

Directions:

Wash the chicken and place in a saucepan.
Add the onions, peppercorns, celery and 3 cups boiling water.
Cover and simmer gently over a low heat for about 2 hours or until chicken is tender.
Add salt during the last hour.
Remove from heat.
Discard skin and bones and dice meat.
Return to saucepan, add 2 tablespoons of the butter and cook with the onions until stock has evaporated.
Cool and add the eggs, cheese, bechamel sauce and nutmeg.

Butter a 9x13 inch baking pan.
Line the bottom and sides of the pan with 5 to 6 pastry sheets, brushing each sheet with butter.
Spread chicken filling evenly over the pastry and cover with remaining pastry sheets, brushing each sheet with butter.
Cut 3 inch strips though the three top pastry sheets diagonally across pan.
Brush top with butter and sprinkle with water.
Bake in a moderate oven for about 45 minutes.
Cut into diamond shaped pieces.
Serve hot.

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