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Kotopits (Chicken in Phyllo)

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.