create: greek chicken pie (kotopita)

This recipe comes from Tess Mallos "Greek Cookbook" published in 1976.  This book has a long history for my family.  My Mum and Grandmother each purchased the book together sometime in the 70s.  

My brother picked up a copy for himself in a Melbourne department store.  As to my parents' version, the book went with my Dad many years later and my Mum was left without a copy.  I managed to find one on the internet for her and I ordered it at a cost of about $50.  Not to be left out, a couple of years ago I found a copy at my local secondhand book store for $2.  And whilst the recipes need some adjusting, the photos are 70s style and there is nothing refined or nouveau about it, I reckon its worth the $52 I've paid to get this book.

A new recipe, something none of the family have yet tried over the years...

1 chicken (about 1.5kg) 

3 cups water

2 onions, chopped

1 leafy celery stalk

1 dried bay leaf

4 parsley stalks

3 tbsp butter

5 tbsp flour

1/2 cup milk

2 tbsp grated parmesan cheese

3 - 4 eggs (depending on their size)

nutmeg

1 pkt (250g) filo pastry

1/3 cup melted butter

Place chicken, onions and water in large pot.  Tie the celery, bay leaf and parsley together and add to pot (a bouquet garni).  Bring to simmer, and season with salt and pepper.  Cover and simmer for 1 hour or until chicken is cooked.  Remove chicken, and dice the chicken meat, discarding skin and bones once cooled.  Strain the stock back into the pot, reserving the onions but discarding herbs.  Reduce stock to about 2 cups. 

In separate saucepan, melt butter.  Add flour and stir, 2 minutes.  Add the hot stock, stirring until boils and thickens.  Add milk and bring back to the boil and simmer, 2 minutes.  Stir in diced chicken, onions, parmesan, large pinch nutmeg and season with salt and pepper.  Allow to cool before stirring through eggs.

To assemble the pie, it is the same as making spanakopita.  Grease a baking dish, and then line with half of the filo pastry, one sheet at a time, each layer being brushed with melted butter before adding the next.  Spread the chicken mixture over the base.  Then top with the remaining layers of filo, brushing each layer including the top.  Score the top and back in moderate over for about 45 minutes or until golden. 

The pie filling is delicious - confirmed by boyfriend - and you can easily use it in a puff pastry or shortcrust pie as well.  Add some chopped up carrots and peas and use the filling in some puff pastry in a muffin tin, too easy.