MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apollo Pastry Chicken Pie w/Rice & Raisins (Kotopita)
Categories: Pastry, Poultry, Fruits, Rice, Cheese
Yield: 10 Servings

1/4 c + 2 tb extra virgin olive
- oil
3 lg Onions; peeled, fine
- chopped
1 1/2 lb Boneless chicken; trimmed,
- poached, shredded
1/2 ts Cinnamon powder
1/2 ts Ground nutmeg
1/4 c Long-grain rice
2 ts Mint
1/2 c Golden raisins
2 lg Eggs
Salt & black pepper
1/2 c Grated Kefalotiri cheese
1 lb Box Athens/Apollo fillo
- pastry
1 c Butter; melted for brushing

Heat 1/4 cup of the olive oil in a large skillet and
sauté the onions until wilted. In a large mixing bowl,
combine the onions, shredded chicken, spices, rice,
mint, raisins and remaining olive oil. Mix in the beaten
eggs, and season with salt and pepper.

Butter an 8" by 8" baking dish. Layer 7 sheets of phyllo
dough in the bottom of the dish making sure to lightly
brush each 2 sheets with melted butter. Make sure to
press the sheets against all sides of the baking dish.

Fold the sheets in half, and evenly spread them with the
filling. Put another 7 sheets of phyllo, prepared the
same way on top of the filling, pressing the dough
around the edges of the dish. Lightly brush melted
butter on the top layer. Cut through the dough to make 4
squares. Make sure you cut through the bottom layer.
Sprinkle a little water on top to keep it from drying
out.

Set the oven @ 350ºF/175ºC.

Put the dish in the oven and bake it until golden brown,
about 40 to 45 minutes. Remove the dish from the oven
and let it cool for 20 minutes before serving. Most
commonly served with salad, but it's a great dish with
vegetables or by itself.

Remove, cool for 20-30 minutes, and serve.

Yield: 8-12 servings

RECIPE FROM: https://www.krinos.com

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