Chicken in Phyllo - Kotopits
8 ounces Phyllo dough (10 to 12 sheets), thawed (2 hrs.)
1 cup celery, chopped fine
3/4 cup onion, chopped fine
1 tablespoon butter
2 cups chicken or 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
1 recipe Bechamel Sauce (see below)
Thaw phyllo dough 2 hours @ room temperature. In a covered skillet
cook celery and onion in the 1 Tbsp. butter till vegetables are
tender but not brown, stirring occasionally. Add chicken and
chicken broth. Cook and stir, uncovered, till all the broth is
absorbed. Stir in parsley, salt, nutmeg, and pepper. Remove from
heat. Blend in beaten egg. Set aside.
For each roll, stack half the sheets of phyllo dough, brushing
liberally with some of the remaining butter between each layer.
Spoon 1 1/4 cups of the chicken mixture over the phyllo layers to
within 1" of edges. Turn one short side over the filling about 1"
; fold in long sides. Roll as jelly roll starting with the folded
Place, seam side down, on a greased shallow baking pan. Repeat
with remaining phyllo and filling.
Brush each roll with additional melted butter. Score each roll
into 3 or 4 portions. Bake @ 350-degrees for 40 minutes or till
rolls are brown and crisp. Cut rolls where scored. Arrange on
platter with hot rice. Spoon some of the Bechamel Sauce over rolls.
Pass the remaining sauce. Serves 6 to 8.
2 tablespoons butter
2 tablespoons flour, all-purpose
1/4 teaspoon salt
1 1/4 cups chicken broth
2 egg yolks, beaten
4 teaspoons lemon juice
In a saucepan melt the butter. Stir in the flour and salt. Add
the chicken broth all at once. Cook and stir till the mixture is
bubbly. Combine the egg yolks and lemon juice. Stir about half
of the hot mixture into the egg yolk mixture. Return to the
remaining hot mixture in the saucepan. Cook and stir sauce 2
minutes more. Makes 1 1/2 cups sauce.