Kotopita - Method # 2 (Greek Chicken Pie)
~ 1 kilo of chicken
~ 1 450g short crust pastry
~ 1 cup of kefalograviera or a hard strong cheese
~ 1 1/2 a cup of milk
~ 1 cup of melted butter
~ 8 tbsp of flour
~ 3-4 medium onion sliced
~ 4-5 eggs, beaten
~ Parsley, finely chopped
~ Salt and pepper to taste
~ Sesame seeds
~ 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.
~ In a bigger sauce pan place 5 tbsp of butter and let it melt.
~ Add the flour a little bit at a time, stirring constantly to prevent it from lumping.
~ Pour the hot milk with the melted onions and stir constantly until it becomes a cream.
~ Remove from the heat and by stirring constantly, add the beaten eggs slowly.
~ Add the grated cheese, the shredded chicken pieces, salt and pepper to taste, parsley, nutmeg and stir to mix all ingredients 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 and sesame seeds.
~ 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 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.