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Pastia




Source of Recipe


Internet


List of Ingredients




Makes 6 to 8 main dish servings or 12 appetizer servings.

1 c. chopped onion
½c. chopped flat parsley
½c. chopped fresh cilantro
1 13- lb. chicken
1 bay leaf
¼c. granulated sugar
½tsp. ground cinnamon
½c. water
8 eggs
¼tsp. saffron'
½c. blanched almonds
2 oz. melted butter
½lb. filo dough (½standard size package)
½c. powdered sugar

Recipe



Finely mince onion, parsley and cilantro in food processor or blender. Spread mixture in the bottom if 'Dutch oven. Place chicken, breast down on mixture.

Season to taste with salt and pepper. Add bay leaf, granulated sugar and ½ teaspoon of cinnamon. Add cup of water, cover and cook over low heat about one hour.

After 30 minutes, turn chicken. If mixture becomes too dry, add a small amount of water.

Remove cooked chicken from pan and cool. Reserve drippings and warm in covered Dutch oven on low heat. Bone and skin chicken and shred meat. Set aside.

Lightly beat eggs and add warm drippings, shredded chicken, saffron until sauce thickens. Cook stirring constantly.

Toast almonds until golden brown. Cool nuts and grind in food processor.

Spoon 1 tsp. melted butted into an 8-inch oven proof skillet. Working quickly with filo dough, fan individual sheets across bottom of pan, allowing overhang of 6 to 8 inches all around.

Brush each sheet with melted butter, sprinkled with half the ground almonds. Add chicken filling and sprinkle the remaining nuts over the top.

Fold overhang over top of pie, brush with melted butter. Layer remaining ½ of filo over the top, tucking the ends under at the sides. Brush generously with melted butter.

Bake at 375 degrees for 20 to 25 minutes or until top is golden brown.

Remove from oven and flip upside down onto serving platter. Sprinkle with powdered sugar and cinnamon.