Kotopita (Greek Chicken Pie)

      1    Chicken, stewed                   3/4 c  Grated cheese *(see note)
    1/4 c  Butter or margarine                      Salt & freshly ground pepper
    1/4 c  All-purpose flour                   1 ts Grated nutmeg
  2 1/2 c  Chicken broth/stock; warmed              Thyme or mint leaves;chopped
    1/4 c  Milk, optional                     12    Commercial filo sheets
      3    Eggs; lightly beaten
	 
  *Note: Suggested cheeses are either Mizithra or Kefalotyri.  If
  unavailable, Parmesan or Romano could be substituted.  :-(

  Remove the bones and skin from chicken and discard.  With your
  fingers tear the chicken into strips, not too small.  Set aside while
  you prepare the sauce.  Melt the 4 T butter in a heavy pan, then
  blend in the flour, without scorching, over medium heat.  Remove from
  the heat for a minute and stir in the warm broth, then return to the
  heat and cook gently until the sauce boils.  Cool.  Mix in the milk
  if the sauce seems too thick, then add the eggs, cheese, a little
  salt, pepper, nutmeg, and thyme.

  Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo sheets,
  brushing each with melted butter.  Pour in the chicken filling, then
  cover with the remaining filo sheets.  Tuck the top filo over the
  bottom and flute the edges.  Score the top 3 filo sheets with a sharp
  knife.  Bake in a moderate oven (350 F) for 40 minutes, or until
  crisp and golden chestnut in color.  Remove from oven and let stand
  for 15 minutes before cutting into 9 to 12 squares.  Serve warm.
  (Serves 9 to 12)

  Note: In Epirus, Kotopita is sometimes made with a large amount of
  onions. If you would like to try it, use the recipe above plus 1
  pound of Spanish- type onions.  Peel and slice the onions, boil in
  water for 5 minutes, and drain.  Prepare the sauce without the cheese
  and bake the chicken and onions in the sauce, between homemade filo,
  preferably, or commercial filo.