Chicken pie with onions and cheese

CHICKEN PIE WITH ONIONS AND CHEESE

Ingredients                                                                                                                                   

1 chicken 1.5 kilo or half of a large free-range rooster

700 g. dry onions

3 large eggs

150 g. grated Parmesan

400 g. Feta cheese

Salt, pepper, and nutmeg for taste

1/2 cup milk

500 g. sheet for pies or homemade sheet

100 g. of sesame

250 g. of margarine

Instructions

Stuffing

Wash the chicken well.

Put it in a large pot and place it over high heat.

Add water to the pot until it covers the meat and reaches two centimeters above it.

Peel the onions, cut them into thin slices and put them into the pot with the chicken.

Add salt and pepper to taste.

Let the meat cook until it becomes soft and unsticks from the bones easily.

When the meat is ready, remove it from the pot.

Leave the onions and the broth to boil longer.

Stir from time to time until most of the liquid in the broth is evaporates.

Then the onions in the broth look like puree.

Clean the meat from bones, rinds and tendons.

Chop it and put it in the pot.

Pour the milk into the pot with the chicken and stir constantly.

Let them boil together for 3-4 min and stir.

Remove the pot from the heat and let it to cool down a bit.

Break the three eggs into a bowl and beat them with a whisk for 2 min.

Pour the eggs into the pot and stir well.

Add the grated Parmesan into the pot and stir.

Rub the feta cheese with your hands into the pot and stir.

Taste the stuffing and if it is necessary correct seasoning.

Rub a little nutmeg into the pot and stir again.

Assembling the pie

Put in a small coffee pot the margarine. Put it over low heat and wait the margarine to melt and become liquid.

Grease a nonstick circular pan 30 cm in diameter and sprinkle it with flour.

Turn it upside down. Knock it lightly so the excessive flour falls.

Open the package with the sheet for pies and unfold it.

Take the middle sheet from the package and place it on the bottom of the pan.

Dip a brush in the melted margarine and coat the sheet with it.

You want the sheet to cover the pan and its sides.

Cut the left-over part of the sheet.Use the left over pieces to decorate the pie.

Place above it another three sheets brushing each one separately with margarine.

Spread uniformly the filling over the forth sheet.

Spread a sheet over the filling and smeared it with margarine.

Continue with three more leaves brushing individually with margarine.

Brush the top of the pie with melted margarine.

Put the sesame seeds in a strain and wash them under the faucet.

Let them drain completely.

Sprinkle with sesame the top of the pie.

Put your hand in the water and spread the sesame seeds evenly throughout the surface of the pie. 

With a sharp knife incise the top of the pie into pieces.

Put the pan in the oven on the first rack from the bottom.

Bake at 175 C degrees for an hour.

If you have invited lot of people, you will need many pieces.

In that case make a bigger pie. Use a large pie pan with dimensions 31CH41CH6 centimeters.

To make such a big pie you must double all the ingredients.

Pilaf with chicken, onions, and cheese

PILAF WITH CHICKEN, ONIONS, AND CHEESE

Ingredients

1/2 a chicken about 800 g

1 TB of black pepper grains

1 TB of coriander grains

2 sprigs fresh rosemary or 1 TB dried rosemary leaves

500 g. dry onions

Salt and pepper to taste

1 egg,

100 g. grated Parmesan,

200 g. of Feta cheese

100 g. pitted olives with light taste ofvinegar

300 g. rice (about 1 large cup)

Instructions

Rinse thoroughly the chicken.

Put it in a pot and cover it with water.

The water should reach 2 cm above the chicken.

Place the pot over high heat.

Once the water starts to boil, lower the heat to moderate.

Put some salt and pepper into the pot.

Put the grains of coriander and pepper in a tea capsule and put it into the pot.

Add the sprigs of rosemary.

Peel the onions and mince them into the pot.

Leave the chicken to boil until very soft and tender.

With a slotted spoon take the chicken from the pot and place it into a pan.

Leave it there to cool.

Let the chicken broth to boil for a short time, to reduce its water.

Scour the chicken meat from the bones, fat and tendons.

Use another pot. Measure 4-5 cups meat broth with onions and pour them in it.

Place that pot over moderate heat.

Chop the chicken meat and put it into pot with the measured broth.

Let it boil for 4 minutes and stir constantly.

Measure the rice and rinse it well.

Put it in the broth and stir.

Let it boil as long as it needs to soften.

Watch it continuously and stir very often.

Break the egg into a bowl. Beat it with a fork 3 min.

Remove the pot with the rice from the heat and pour in the beaten egg and immediately mix well.

Leave to cool slightly and add the grated cheese and olives.

Mix again..

Leave it to cool a bit and serve in a dish and decorate.

Omelet with zucchini

OMELET WITH ZUCCHINI

Ingredients

500 g medium zucchini

4 large eggs

90 g. of olive oil

Salt and pepper to taste

Instructions

Use a nonstick pan 22 cm in diameter.
Put the oil into the pan and place it over medium heat.
Wash the zucchini.

Cut both ends from each zucchini and toss them.

Cut each zucchini in thin slices and put them in the pan.

Let them cook from one side until they take light brown color and then turn them on the other side.
When they are well cooked on both sides, it’s time to put the eggs.

Break the eggs into a bowl beat them with a whisk.

Pour the eggs over the zucchini.

Lower even further the heat.

Give to the eggs the time they need to clot.

Cover the omelet with a flat lid and let it simmer.

Turn the pan upside down on the cover and the omelet drops on it.

Sometimes you will turn the omelet without breaking it.

In that case put it on the pan and let it cook on the other side.

Other times the omelet breaks as it falls.

In that case turn with a spatula one by one all the pieces in the pan.

Let them cook well and on that side.

Turn off the heat and leave the omelet on.
After 5 minutes remove it from the pan and leave it aside to cool slightly before serving.

If you want, you can mix potatoes with zucchini and make a mixed omelet of potatoes and zucchini.

Posted by Katy hat-Kotsovinos at 1:09 pm

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