Subj : Nat'l Raisin Week - 5 To : All From : Dave Drum Date : Wed May 04 2022 15:55:17 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apollo Pastry Chicken Pie w/Rice & Raisins (Kotopita) Categories: Pastry, Poultry, Fruits, Rice, Cheese Yield: 10 Servings 1/4 c + 2 tb extra virgin olive - oil 3 lg Onions; peeled, fine - chopped 1 1/2 lb Boneless chicken; trimmed, - poached, shredded 1/2 ts Cinnamon powder 1/2 ts Ground nutmeg 1/4 c Long-grain rice 2 ts Mint 1/2 c Golden raisins 2 lg Eggs Salt & black pepper 1/2 c Grated Kefalotiri cheese 1 lb Box Athens/Apollo fillo - pastry 1 c Butter; melted for brushing Heat 1/4 cup of the olive oil in a large skillet and sauté the onions until wilted. In a large mixing bowl, combine the onions, shredded chicken, spices, rice, mint, raisins and remaining olive oil. Mix in the beaten eggs, and season with salt and pepper. Butter an 8" by 8" baking dish. Layer 7 sheets of phyllo dough in the bottom of the dish making sure to lightly brush each 2 sheets with melted butter. Make sure to press the sheets against all sides of the baking dish. Fold the sheets in half, and evenly spread them with the filling. Put another 7 sheets of phyllo, prepared the same way on top of the filling, pressing the dough around the edges of the dish. Lightly brush melted butter on the top layer. Cut through the dough to make 4 squares. Make sure you cut through the bottom layer. Sprinkle a little water on top to keep it from drying out. Set the oven @ 350ºF/175ºC. Put the dish in the oven and bake it until golden brown, about 40 to 45 minutes. Remove the dish from the oven and let it cool for 20 minutes before serving. Most commonly served with salad, but it's a great dish with vegetables or by itself. Remove, cool for 20-30 minutes, and serve. Yield: 8-12 servings RECIPE FROM: https://www.krinos.com Uncle Dirty Dave's Archives MMMMM .... "Gratitude is merely the secret hope of further favors." de La Rochefoucauld --- MultiMail/Win * Origin: Outpost BBS * Johnson City, TN (1:18/200) .