Kotopitta Chicken Pie

Rinse the chicken in cold water. Place in a large saucepan, then cover with water and a little salt. Bring to a boil and skim until clear. Add onions, then cover and cook until chicken is tender.

Lift the chicken out and boil the liquid rapidly to reduce it to about 1 cup. Skin and bone the chicken, shred the meat, and put back into the liquid. This can now wait for up to 24 hours if needed.

Preheat the oven to 375 degrees F.

Beat the eggs lightly, then add the cheese, parsley and seasoning. Mix in with the chicken.

Brush the inside of a large oblong oven dish with melted butter. Defrost pastry, if needed, and keep covered with a damp cloth (because it dries out quickly). Brush a sheet of pastry with melted butter and line the bottom of the baking dish. Repeat until half the pastry is used.

Spread the chicken filling evenly over the pastry and cover with remaining leaves of phyllo, brushing each sheet with butter. Fold in the edges of pastry neatly or cut with a scissors if too long. Cut the top of pastry only into square serving portions.

Sprinkle a little cold water over the top. Bake in preheated 375 degrees F oven for 40-45 minutes until golden. Let it stand for 10 minutes before cutting and serving.