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  Cheese Pie -- Tiropita
  Chicken Pie -- Kotopitta
  Home - made Pastry Sheets -- Phyllo
  Meat Pie -- Kreatopitta
  Pie-crust for pies -- Zimi Yia Pittes
  Spinach Pie -- Spanakopitta
  Almond Biscuits from Siphnos -- Amygdalota
  Almond Pears -- Amygthalota
  Almond Torte -- Glykisma Amigthalou
  Baked Halva -- Halvas Tou Fournou
  Baked Quinces -- Kithonia Psita





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Chicken Pie -- Kotopitta
1 about 3 lbs. Chicken
1 lb. sliced Onion
1 stalk Celery
2 taspoons Salt
1 cup Butter
5 slightly beaten Eggs
1 cup (or Parmesan) Kefalotiri Cheese
2 cups Bechamel Sauce
1 lb. Phyllo (pastry sheets)

Wash the chicken and place in a saucepan. Add the onions, peppercorns, celery and 3 cups boiling water. Cover and simmer gently over a low heat for about 2 hours or until chicken is tender. Add salt during the last hour. Remove from heat. Discard skin and bones and dice meat. Return to saucepan, add 2 tablespoons of the butter and cook with the onions until stock has evaporated. Cool and add the eggs, cheese, bechamel sauce and nutmeg.

Butter a 9x13 inch baking pan. Line the bottom and sides of the pan with 5 to 6 pastry sheets, brushing each sheet with butter. Spread chicken filling evenly over the pastry and cover with remaining pastry sheets, brushing each sheet with butter. Cut 3 inch strips though the three top pastry sheets diagonally across pan. Brush top with butter and sprinkle with water Bake in a moderate oven for about 45 minutes. Cut into diamond shaped pieces. Serve hot.


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