Kotopits (chicken In Phyllo)

Total Time: 2 hrs 45 mins Preparation Time: 5 mins Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 8
• 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!)

Recipe

• 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.