1 stewing chicken, cut in pieces
½ cup unsalted butter
1 medium onion, minced
½ cup finely chopped leek
1 celery stalk, minced
1 garlic clove, crushed in a garlic press
2 tablespoons finely chopped parsley
2 tablespoons pine nuts
3 tablespoons flour
2 ½ cups chicken stock
½ cup cream
4 eggs, beaten until frothy
¼ teaspoon nutmeg
½ teaspoon dill
2 tablespoons white wine
Salt and pepper
1 package filo
Additional butter for filo
1. Rinse chicken pieces. In a large heavy Dutch oven, add ¼ cup butter. When hot, add the chicken. Cover. Cook, turning, without browning, for about 15 minutes.
2. Remove the chicken pieces and cool slightly. Remove bones and skin from chicken and discard. Chop chicken meat. Set aside.
3. Melt 2 tablespoons butter in a skillet. Add onion, leek, celery, garlic, parsley, and pine nuts. Saute until vegetables are limp.
4. Melt remaining butter in a saucepan and blend in flour. Cook 2 minutes. Stir in stock. Simmer until sauce boils. Cool. Stir in cream, eggs, nutmeg, dill, chicken, vegetables, and wine, if sauce seems too thick. Season with salt and pepper.
5. Butter a 12x9x3-inch baking pan. Line it with 6 sheets of filo, brushing each with butter.
6. Spread chicken filling evenly over filo. Top with filo according to directions.
7. Bake at 350°F about 50 minutes, or until golden in color. Let stand 15 minutes before cutting into squares. Serve warm.
8 TO 10 SERVINGS