KOTOPITS (Chicken in Phyllo) |
|
 |
Prep Time: 5 Minutes Cook Time: 155 Minutes |
Ready In: 160 Minutes Servings: 8 |
|
Ingredients:
8 ounces phyllo dough, thawed (2 hrs., 10 to 12 sheets) |
1 cup celery, chopped fine |
3/4 cup onion, chopped fine |
1 tablespoon butter |
2 cups chicken or 2 cups turkey, chopped |
2 tablespoons chicken broth |
2 teaspoons parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon nutmeg, ground |
1/8 teaspoon pepper |
1 egg, beaten |
6 tablespoons butter, melted |
hot rice |
bechamel sauce (i posted this recipe before, so just go to the search engine!) |
Directions:
1. Thaw phyllo dough 2 hours room temperature.
2. In a covered skilletcook celery and onion in the 1 Tbsp.
3. butter till vegetables aretender but not brown, stirring occasionally.
4. Add chicken andchicken broth.
5. Cook and stir, uncovered, till all the broth isabsorbed.
6. Stir in parsley, salt, nutmeg, and pepper.
7. Remove fromheat.
8. Blend in beaten egg.
9. Set aside.
10. For each roll, stack half the sheets of phyllo dough, brushingliberally with some of the remaining butter between each layer.
11. Spoon 1 1/4 cups of the chicken mixture over the phyllo layers towithin 1 of edges.
12. Turn one short side over the filling about 1 ; fold in long sides.
13. Roll as jelly roll starting with the foldedshort side.
14. Place, seam side down, on a greased shallow baking pan.
15. Repeatwith remaining phyllo and filling.
16. Brush each roll with additional melted butter.
17. Score each rollinto 3 or 4 portions.
18. Bake 350-degrees for 40 minutes or tillrolls are brown and crisp.
19. Cut rolls where scored.
20. Arrange onplatter with hot rice.
21. Spoon some of the Bechamel Sauce over rolls.
22. Pass the remaining sauce.
|
|