Kotopita

1 pound boneless chicken breast, cubed
1/2 cup extra virgin olive oil
4 large garlic cloves, crushed and chopped
2 cups chopped onion
1 tsp chopped dill
1 cup chopped celery
1 cup chopped carrots
1 tsp salt
1 tsp ground black pepper
1 cup chicken stock
5 oz parmesan grated
5 oz feta cheese
2 eggs

Bechamel Sauce:
2 cups milk
1 stick butter
2/3 cup flour
1 egg

melted butter 3/4 stick
phyllo dough, 30 sheets

In a large pot add chicken and olive oil. Stir in the garlic, onion, dill, celery, carrots, salt and pepper. Add chicken stock and bring to a boil. Turn heat down and simmer for 15-20 minutes.
Sauce: In a saucepan, bring milk to a boil over low heat. At the same time melt butter and add flour on low heat being careful not to burn the butter. Whisk the butter/flour mixture into the boiling milk, whisk in 1 egg. Remove sauce from burner and let cool 10 min.
Strain chicken mixture to remove excess liquid. Let sit for 15 min. Mix the Bechamel sauce into the chicken mixture, adding 2 eggs and the parmesan and feta cheeses, mix well.
Lay out 2 sheets phyllo dough, lightly butter each, add about 1/2 to 3/4 cup mixture onto middle of top half, low enough to be able to fold the top of the sheet over the mixture. Butter the edges to be folded. Fold in the sides, butter them, and then roll the folded mixture toward you, will fold about twice. Or fold your phyllo as desired. Place on a cookie sheet and bake 40 minutes at 350 degrees. This recipe make about 15 packets. I only included half of the olive oil into the nutrition calculation because of the straining of the mixture. I just guessed at the amount lost.

Number of Servings: 15

Recipe submitted by SparkPeople user NANCYK136.