Rinse the chicken & remove any fat. Crush the garlic & mix with the salt & pepper. Cover the chicken with the mixture & let marinate for 30 minutes.
Place the chicken in a large pot. Add the water, butter, parsley, onion, cinnamon sticks, & spices to the pan. Bring to a boil, then lower the heat, cover, & simmer for 1 hour.
Remove the chicken, cinnamon sticks, & any loose bones from the pan & set aside.
Boil the sauce rapidly, uncovered, until it is reduced to 1 1/2 cups, then add the lemon juice. Lower the heat until the sauce is simmering.
Beat the eggs until they are frothy & then add to the sauce. Stir continuously until the eggs are cooked. (They should become curdy, stiff, & dry.) Taste for salt & set aside.
Remove all the bones from the chicken. Then shred into 1 inch pieces.
Note: All the steps done until now can be prepared in advanced, even the day before.
Preheat the oven to 425 degrees. Thaw the phyllo dough for use later.
Heat 1/4 cup sweet butter until melted. When the foam subsides, clarify it by pouring the clear liquid butter into a small bowl & discard the milky solids.
Unroll the dough, keeping it under a damp towel to prevent it from drying out.
Fold 4 leaves in half & bake in the oven until crisp but not too brown, set aside.
Brush some of the clarified butter on the bottom & sides of a 9x13 cake pan. Cover the bottom of the pan with 2 pastry leaves.
Arrange 6 more leaves so that they cover half the bottom of the pan & half extend over the sides. (The entire bottom of the pan should be covered.) Brush the extended leaves with butter so they do not dry out.
Scatter pieces of chicken on the bottom of the pan so there is a thin layer. Layer some of the well-drained egg mixture on top of the chicken. Place the 4 crisp leaves on top of the egg layer.
Add another thin layer of chicken & then a thin layer of eggs (using all that is left).
Cover the layers with all but 2 of the remaining phyllo leaves, brushing each one very lightly with butter.
Fold the extended leaves over the top cover of the pie & brush lightly with butter. Put the remaining 2 leaves on top, lightly brush with butter, & fold these neatly under the pie (like tucking in sheets). Brush the entire pie again with butter.
Bake the pie in the oven for 20 minutes (the top leaves will be golden brown).
Shake the pan to loosen the pie. Invert the pie onto a large, buttered baking sheet.
Brush top of the pie (which used to be the bottom) with more butter & return to the oven. Continue to bake for 10-15 minutes, or until golden brown.
Place a large serving plate over the pie, hold firmly & invert so the pie is on the plate. Serve hot - .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	445.57 Kcal (1866 kJ)
Calories from fat	201.24 Kcal
		% Daily Value*
Total Fat	22.36g	34%
Cholesterol	279.27mg	93%
Sodium	1772.23mg	74%
Potassium	426.03mg	9%
Total Carbs	36.24g	12%
Sugars	4.56g	18%
Dietary Fiber	1.32g	5%
Protein	24.28g	49%
Vitamin C	9.2mg	15%
Iron	8.1mg	45%
Calcium	164.6mg	16%

Amount Per 100 g
Calories	148.9 Kcal (623 kJ)
Calories from fat	67.25 Kcal
		% Daily Value*
Total Fat	7.47g	34%
Cholesterol	93.33mg	93%
Sodium	592.25mg	74%
Potassium	142.37mg	9%
Total Carbs	12.11g	12%
Sugars	1.52g	18%
Dietary Fiber	0.44g	5%
Protein	8.11g	49%
Vitamin C	3.1mg	15%
Iron	2.7mg	45%
Calcium	55mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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