Kotopita - Method # 1 (Greek Chicken Pie)

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~ Ingredients: ~ 1 kilo of chicken ~ 450g short crust pastry ~ 1 cup of kefalograviera or a hard strong cheese ~ 1/2 a cup of milk ~ 1 cup of melted butter ~ 1-2 medium onion sliced ~ 5 eggs, beaten ~ Parsley, finely chopped ~ Salt and pepper to taste ~ A pinch of nutmeg

 

~ Clean and wash the chicken under plenty of running water. ~ Boil the chicken in salted water with the onion until tender. ~ Remove the chicken from the pot and keep aside to cool down. ~ Strain and keep a cupful of the chicken broth at the end of boiling. ~ After the chicken has cooled down, remove the skin and bones and cut the meat into shreds. ~ In a small sauce pan pour the broth, add the cooked onion slices and boil until the onions are well cooked and the sauce thickens. ~ Add the milk and boil for about 5 minutes. ~ Remove from the heat and by stirring constantly, add the beaten eggs slowly. ~ Add the grated cheese and mix well. ~ In the bowl with the chicken meat, add the onion mixture and mix well. ~ Add the parsley, salt and pepper to taste, a pinch of nutmeg and mix well. ~ Butter or oil a medium-sized baking pan then line it with most of the pastry, leaving enough to cover the top. ~ Like all pies butter or oil every filo of the pastry you place in the baking pan. ~ place the chicken mixture on the bottom pastry and spread it evenly in your pan. ~ Cover the mixture with the remaining pastry, buttering each filo. ~ Butter the top of the pastry and sprinkle it with some water. ~ With a pointy knife poke some small holes on the top pastry of the pie. ~ Bake the pie in a preheated oven to 350 degrees (see conversions) for 50-60 minutes or until the pie is golden brown. ~ Remove from the oven; allow it to cool down for 10-15 minutes, cut and serve. ~ Kotopita (Greek Chicken Pie) can be eaten hot or cold. ~ Like every Greek pita, before is cooked it can be frozen for future use. ~ Good luck and good eating.