"Mark Thorson" > wrote in message
...
> cybercat wrote:
>>
>> Just watched a travel show about Greece that had some interesting but
>> pretty
>> vaque fool-related information. The narrator said that there is a Greek
>
> I bet you couldn't take your eyes off the screen
> when that information was being presented. :-)

TIROPITA (Greek Cheese Pies)


6 large Eggs
1 Lb. Feta Cheese (Imported if available)
1 Lb. Ricotta Cheese
1 Lb. Filo Pastry
¾ Stick of Butter

Beat eggs until frothy. Crumble feta cheese; add slowly to the eggs. Add the
Ricotta Cheese a little at a time. Beat until all ingredients are mixed.

Cut Filo into strips approximately 2-1/2 "to 3 'wide x length of the Filo
sheet.
Take one cut Filo sheet, brush with melted butter first; then drop about one
full teaspoon full of the cheese mix near the end of the Filo strip. Then
carefully fold the strip into a triangle shape, just like folding a flag.
Bake on a buttered pan at 375 degrees for about 20 minutes or until golden
brown.

These can be made well ahead of time and frozen unbaked. Layer the completed
triangles in plastic containers or a cardboard box with wax papers between
each layer. When needed simply remove and bake as noted above.

They will keep for several weeks or more in this manner...

* When using Filo pastry take out only as much as you need to work with.
Keep the strips covered as you work since Filo dries quickly when exposed to
the air for long periods of timer. It becomes brittle and flakes when dry.

CHICKEN IN PHYLLO (KOTOPITA)


1 Whole Chicken Greek BECHAMEL
SAUCE
½ Stalk of Celery ½ Stick of Butter
3 Medium Onions, Chopped 3 Tbsp.. Flour
1 Stick of Butter 1-1/2 Cup
Chicken Broth, heated
Salt, Pepper and Nutmeg 1 Tbsp.. Lemon Juice
3 Eggs 2 Egg Yolks
10 Sheets of Phyllo Dough 1 Dash of Salt
½ Cup Melted Butter
1 Cup of Chicken Broth

Boil chicken; reserve 2-1/2 cups broth. Remove bones and chop; set aside. In
a large saucepan, melt butter. Sauté celery until tender; add onions and
continue cooking until onions are transparent. Add chicken to saucepan and
one cup of broth (reserve other cup for the sauce.). Sauté until all liquid
is absorbed. Remove from heat, cool and add salt, pepper and nutmeg to
taste. Beat eggs until frothy; fold into the cooled chicken mixture.

Prepare phyllo by laying out five sheets, one on top of the other, brushing
each sheet with melted butter, onto jellyroll pan. Place ½ of the mixture
down the center of the phyllo and roll up so it is shaped like a log. Seal
at both ends by pressing down. Brush with melted butter and score top into
1-1/2 inch serving portions. Repeat process with the rest of mixture and
phyllo. Bake at 375 Degrees for 45 minutes or until golden brown. Cool and
slice discarding the end piece if you wish. Top with Béchamel Sauce and
serve, or serve sauce on the side.

Sauce: Melt butter in small saucepan. Remove from heat and stir in flour.
Immediately and all at once add hot broth. Stir until smooth over low heat.
Slightly beat egg yolks with lemon juice. Stir into broth mixture that has
been removed from heat. Season with salt)

:-)

Dimtiri