Kotopeta
(Chicken Pita)

1 (4 lb.) chicken
2 lb. onions, quartered
½ c. celery, chopped
½ lb. Parmesan cheese, grated
6 eggs, slightly beaten
½ tsp. nutmeg
Salt to taste
¼ tsp. pepper
1 stick butter
1 lb. phyllo sheets

Place chicken, onions and celery in pot. Add water to cover. Bring to a boil and simmer until chicken is tender. Remove
chicken and continue cooking onions and celery until mixture has thickened. When chicken has cooled, remove skin
and bones and cut chicken into small pieces. Mix chicken with the thickened onions and celery, the slightly beaten eggs,
cheese, nutmeg, salt and pepper. Grease generously a 16-inch round pan or a 12x17-inch pan./ Place half of the phyllo
sheets in the pan, one at a time, brushing each sheet with melted butter. Pour chicken filling over the phyllo. Top with
remaining phyllo, buttering each sheet. Bake in 400 degree oven for 10 minutes. Lower oven temperature to 325 degrees
and bake for 50 minutes.