Sandra Vaughn Southern Living: Greek-Phyllo-Chicken-Bundles-Kotopita

When I make this for my family and everyone love it so well. I just had to share with you.A delicious, creamy, chicken and veggie filling, surrounded by flaky, pastry.

l lb. boneless chicken breast, cubed

1/2 cup extra virgin olive oil

2 large cloves garlic, crushed and chopped

2 cups onion, chopped

1 cup celery, chopped

1 cup carrots, chopped

1 tsp. salt

1 tsp. freshly ground black pepper

1 cup chicken stock

1/2 cup grated Parmesan cheese

4 ounces Feta Cheese

For the Bechamel sauce you will need:

2 cups milk

4 ounces butter

5 ounces flour

1/4 cup grated Parmesan cheese

1 egg

Melted butter

1 pkg. Felo dough

For the filling: In a medium pot, over medium heat, add the chicken and the olive oil. Stir in the garlic, onion, celery, carrots, salt and pepper. Add the chicken stock and bring to a boil. Turn the heat down and simmer for 15 minutes.

For the sauce: In a medium pot, bring the milk to a boil over low heat. At the same time, melt the butter in another pan. Add the flour to the butter and mix well on low heat until the flour absorbs all of the butter. When the milk reaches the boiling point, slowly whisk it into the flour mixture until it thickens. Whisk in the Parmesan cheese and the egg. Remove the sauce from the heat and lit cool 10 minutes. Set aside.

After the chicken mixture has cooked, strain the mixture to remove any liquid. Let cool for 15 minutes. Mix the bechamel sauce into the chicken mixture. Add the Parmesan and feta cheese and mix well.

Preheat oven to 350 degrees F. Butter a 12 x 18 baking sheet. Take 2 phyllo sheets and place on surface. Brush lightly with butter. Place 2 more sheets, butter, 2 more sheets and butter. Total of 6 sheets. Add 1 cup of filling.