Another phyllo recipe I love and have made many times.
As I have said before, I love working with phyllo dough and this recipe is so amazingly simple and elegant.
My journey to learning to cook, create, and recreate dishes has been a long one. As a teenager my sister (twin) and I never cooked. Our “cooking” for the week was to make dinner the nights our mother had her bowling league. The only meal I remember making is Bologna sandwiches. Once I made some home made divinity candy to send to my husband at college. Well, his fraternity brothers were always eating the cookies etc that I would send. That was until after the divinity incident. Evidently I did not do a very good job of shelling the pecans and one of his frat brothers borrowed a piece of candy and broke a tooth on the shell that was hidden away inside the candy. So, even though I did experiment with cookies and candies, I didn’t do any serious cooking until I got married, then my sister and I started sharing and collecting recipes.
Recently I calculated I have probably prepared 43,800 meals (at least) in the last 40 years 7 months. We have been in a dinner/supper club 4 different times since we have been married and we have always learned something new and creative from each group.
My daughter has prepared this dish several times and one of those times she was still in college. So, if you are thinking this is too hard, think again. I have catered this several times for rehearsal dinners and dinner parties and it is always a hit.
To me anything served in a little packet whether it be phyllo or parchment packets is a surprise waiting to be discovered. What’s hiding way all snug and wrapped up in that phyllo or parchment bundle?
Pretty simple ingredients for such an elegant entree.
The celery and onion get sauteed and then the chicken goes in and that’s it.
About 1/2 cup chicken, then fold in the sides and roll up.
Roll ‘er up.
These can be prepared the day before, cover with plastic wrap and bake when ready the next day.
I made a brown rice and added some sauted asparagus pieces to the rice at the end of cooking time.
Kotopits (Chicken in Phyllo)
- 8 oz. frozen phyllo dough (10-12 sheets
- 1 c. celery chopped
- 1 Tbsp. butter
- 3/4 c. onion chopped
- 2 c. chopped cooked chicken
- 2 Tbsp. chicken broth
- 2 tsp. dried parsley flakes
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1/8 tsp. black pepper
- 1 egg beaten
- 6 Tbsp. butter melted
- hot cooked rice
- Lemon Veloute Sauce recipe below
- Thaw the phyllo 2 hours at room temperature. In a covered skillet, cook the celery and onion in one tablespoon butter until the vegetables are tender but not brown, stirring occasionally. Add the chicken and chicken broth. Cook and stir, uncovered, until all the broth i absorbed. Stir in the parsley, salt, nutmeg and pepper. Remove from heat. Blend in the egg and set aside.
- For each roll, stack two sheets of phyllo together, buttering sparingly between the two layers. Fold in half lengthwise and butter a little more. With one of the short ends in front of you, top with aout 1/2 cup of the chicken mixture on the end closest to you. Fold each side in about 1", butter edges and roll up to make a packet. Butter tops and put on cookie sheet.
- These can be either baked now or refrigerated until ready to bake (same day). When ready to bake, preheat oven to 350° and bake for about 20 minutes or until nicely browned. Serve with rice and Lemon Veloute sauce.
Lemon Veloute Sauce
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1/4 tsp. salt
- 1 1/4 c. chicken broth
- 2 beaten egg yolks
- 4 tsp. lemon juice
- In a saucepan, melt the butter. Stir in the flour and salt. Add the chicken broth all at once. Cook and stir until mixture is bubbly. Combine the egg yolks and lemon juice. Stir about half of the hot mixture, very slowly, into egg yolk mixture. Return this mixture to the remaining sauce in the pan. Cook and stir 2 minutes more. Makes about 1 1/2 cups sauce.