Chicken in Greek Pastry

Preparation info

  • 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 whole chicken breasts
  • 5 medium onions, peeled
  • 2 carrots, coarsely chopped
  • 2 parsley sprigs
  • Salt and freshly ground black pepper
  • 2 celery hearts
  • 2 cups butter
  • 6 eggs
  • ½ teaspoon grated nutmeg
  • 10 sheets of phyllo pastry (Greek strudel leaves)


    1. Place the chicken breasts in a large saucepan and add cold water to cover. Add two onions cut into quarters, the carrots, parsley, and salt and pepper to taste. Bring to a boil and simmer for twenty to thirty minutes, until chicken is tender. Do not overcook. Remove the chicken from the broth and let it cool. Reserve the broth.

    2. When chicken is cool, remove the meat from the bones and discard the bones and skin. Chop the meat until it is very fine. Cook the chicken broth until it is reduced to less than half. Strain it.

    3. Preheat oven to moderate (350°F.).

    4. Chop the remaining onions until they are finely minced. Chop the celery until it is finely minced. Cook the celery in one-half cup of the butter for five minutes; add the onions. Continue to cook until onions are tender but not browned. Add the chopped chicken and one cup of the chicken broth. Cook until the liquid is absorbed. Remove the mixture from the heat and cool.

    5. Beat the eggs with a rotary beater until they are frothy; add the nutmeg. Fold the eggs into the chicken mixture.

    6. Melt the remaining butter. Brush five sheets of phyllo pastry, one at a time, with half of the butter. Place the pastry in layers, one sheet atop another. Spread half of the chicken mixture evenly along the bottom of the pastry sheets and carefully roll the sheets like a jelly roll. Press in each end of the roll so that the filling does not escape. Repeat with the remaining pastry and chicken filling.

    7. Place the rolls on baking sheets with edges. Bake for forty minutes, or until pastry is browned and crisp. Let cool slightly, cut into slices, and serve warm.