Greek Chicken In Filo (Kotopita)

• 1 stewing chicken, cut in pieces
• 1/2 cup unsalted butter
• 1 medium onion, minced
• 1/2 cup finely chopped leek
• 1 celery, minced
• 1 garlic clove, crushed in a garlic press
• 2 tablespoons finely chopped parsley
• 2 tablespoons pine nuts
• 3 tablespoons flour
• 2 1/2 cups chicken stock
• 1/2 cup cream
• 4 eggs, beaten until frothy
• 1/4 teaspoon dill
• 2 tablespoons white wine
• salt and pepper
• 1 (1 lb) package phyllo pastry sheet
• additional butter, for filo pastry sheets

1. Rinse chicken pieces. In a large heavy Dutch oven, add 1/4 cup butter. When hot, add the chicken. Cover. Cook, turning without browning, for about 15 minutes.
2. Remove the chicken pieces and cool slightly. Remove bones and skin from chicken and discard. Chop chicken meat. Set aside.
3. Melt 2 Tablespoons butter in a skillet. Add onion, leek, celery, garlic, parsley, and pine nuts. Saute until vegetables are limp.
4. Melt remaining butter in a saucepan and blend in flour. Cook 2 minutes. Stir in stock. Simmer until sauce boils. Cool. Stir in cream, eggs, nutmeg, dill, chicken, vegetables, add wine if sauce seems too thick. Season with salt and pepper.
5. Butter a 12 x 9 x 3 inch baking pan. Line it with 6 sheets of filo, brushing each filo sheet with butter.
6. Spread chicken filling evenly over filo sheet. Top with 6 buttered filo sheets.
7. Bake at 350u0b0F about 50 minutes, or until golden in color. Let stand 15 minutes before cutting into squares. Serve warm. 8 to 10 serving.
8. CAI Greek Cookbook.

stewing chicken, unsalted butter, onion, leek, celery, garlic, parsley, nuts, flour, chicken stock, cream, eggs, dill, white wine, salt, pastry sheet, additional butter

Taken from www.food.com/recipe/greek-chicken-in-filo-kotopita-151961 (may not work)