Prep 1 hr 30 mins
Cook 35 mins
Baked in a phyllo-lined casserole.
- 1 (4 -5 lb) roasting chickens, giblets and neck removed, cut into 9 pieces
- 2 lemons, cut into quarters
- 10 cracked black peppercorns
- 3 bay leaves
- 2 tablespoons olive oil, plus additional
- olive oil, for greasing the pan and brushing the phyllo
- 2 leeks, white and light green parts halved and thoroughly rinsed for sand, then sliced
- 1⁄4 cup pine nuts
- 1⁄3 cup golden raisin
- 2 tablespoons dry vermouth (or retsina) or 2 tablespoons dry white wine (or retsina)
- 2 tablespoons chopped fresh dill
- 1 tablespoon ground cinnamon
- 2 teaspoons finely grated lemon zest
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 12 sheets frozen phyllo dough, laid on work surface under plastic wrap and a dry kitchen towel
- 1⁄3 cup toasted walnut pieces, finely chopped
- 3 large eggs, lightly beaten
- Place chicken pieces in a large pot; add in the lemon wedges, peppercorns, and bay leaves.
- Fill the pot with water until it covers the chicken by 1 inch; set over high heat and bring the water to a boil.
- Decrease heat to medium; cover partially, and simmer until the chicken is cooked and almost falling off the bones, about 40 minutes.
- Drain the chicken in a colander set in the sink; discard lemon wedges, peppercorns, and bay leaves.
- When chicken is cool enough to handle, skin and bone chicken, shredding the meat somewhat; set aside.
- Heat a big skillet over medium-low heat.
- Add in 2 tablespoons olive oil, then the leeks.
- Decrease heat to low and cook slowly, stirring frequently, until quite soft and golden, about 7 minutes.
- Stir in the pine nuts; keep cooking, stirring often, until fragrant, about 2 minutes.
- Stir in the shredded chicken, raisins, wine, dill, cinnamon, lemon zest, salt, and pepper.
- Remove the pan from the heat and set aside to cool 10 minutes.
- Position the rack in the center of the oven and preheat the oven to 375°.
- Lightly oil a 13x9 inch baking dish; lay four of the phyllo sheets in each of the four quardrants of the baking dish, making sure they all come up the sides of the pan and hang over the edges by about 2 inches (they will also overlap in the center of the dish).
- Brush the sheets with olive oil, then sprinkle about half of the walnuts over them.
- Do the same with a second layer of four phyllo sheets, brushing them again with olive oil and sprinkling with the remaining nuts.
- Make a final layer of phyllo sheets, this time, brush only the parts of these sheets that lie along the top of the casserole’s sides with oil but take care to get down in the layers.
- Stir the beaten eggs into the chicken mixture, then pour into the phyllo-lined pan.
- Fold the overhanging edges over the filling, just so they make a decorative border around the casserole, covering the filling at the edges.
- Bake about 35 minutes, until the phyllo has browned and the filling is bubbling.
- Let the casserole cool on a wire rack for 10 minutes before serving.