Unleash this –bubbling with homemade goodness– creamy glory upon your beloved family! They will all love it!

Serves: 6-8 Prep. time: 30′ Cooks in: 1:30′ Ready in: 2:0′

Ingredients
10 phyllo sheets

For the chicken + stock:
1 whole chicken, washed
2 carrots
1 onion, halved
2 celery sticks
olive oil for brushing
salt

For the sauce:
2 tbsp butter
2 tbsp flour
1½ chicken stock
2 cups mushrooms, finely chopped
2 cups kasseri cheese or other yellow cheese (gouda or cheddar)
1 pinch nutmeg
salt, pepper

Method

Step 1
Chicken: In a large pot boil chicken in 2 liters of water with carrots, onion, celery and 1 tsp of salt. Cook until tearing apart. Drain, keep the stock and transfer chicken on a platter. When cool enough to handle, discard skin and bones and chop flesh in a large bowl.

Step 2
Creamy sauce: In a clean pan melt butter and stir in flour, whisking continually for 1-2′ until it changes color. Stir in chicken stock until sauce thickens and becomes creamy with no lumps. Add mushrooms, cheese, nutmeg and season with salt and pepper according to your taste. Stir in chicken in the sauce and leave stuffing to cool.

Step 3
Preheat oven at 180C/fan. Brush bottom and sides of a medium baking pan with oil. Line the bottom of the pan with the first phyllo sheet, brushing it with a little oil. Repeat with 3 more phyllo sheets. Transfer the chicken mix and spread evenly. Bring the overhanging phyllo sheets inwards above the stuffing, brushing the edges with a little extra oil. Cover with the rest phyllo sheets, brushing them with oil as you go. Bring the overhanging phyllo sheets under the pie.

Step 4
Cut the pie in pieces of your choice with a sharp knife and brush surface with 1/5 cup of olive oil. Bake for 1 hour or so until golden and crispy. Alternatively, cover with baking parchment and bake for 40′, uncover and continue for another 15′. Serve warm.

Photo: George Drakopoulos – Food styling: Tina Webb

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