Ingredients:  

• ¼ cup olive oil

• 2 onions, finely chopped (or 2 bunches green onions, thinly sliced)

• 11/2 - 2 pounds cooked, shredded chicken, skin and bones removed

• ¼ cup white, long-grain rice

• ¼ - 1/2 cup pine nuts (optional)

• 1/2 cup water or broth

• 2 eggs

• Salt and pepper, to taste

• 1 pound fillo pastry

• 1 cup butter, melted, or olive oil for brushing

Flavorings:

• 2 teaspoons mint

• 1/2 cup grated feta, hard mizithra, or Parmesan cheese

– OR –

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/8 teaspoon allspice

• 1/2 cup golden raisins

Filling:

• Heat half of the olive oil in a large skillet.

• Saute the onions until soft and translucent.

• In a large mixing bowl, combine the onions, shredded chicken, and desired flavorings.

• In onion skillet, saute rice and pine nuts, if using, in remaining olive oil.

• Add 1/2 cup water or broth.

• Bring to simmer and cook for 15-25 minutes until rice is tender and all liquid is absorbed (Add additional water/broth, if necessary).

• Let rice mixture cool.

• Add cooled rice, beaten eggs, salt and pepper to chicken mixture; combine thoroughly.

To assemble pita:

• Layer 1/2 fillo sheets for bottom of pita.

• Do not cut bottom fillo sheets to pan size; keep sides up.

• Brush butter or olive oil between each layer of fillo; brush sides.

• Pour in filling; spread evenly.

• Fold fillo sides over to completely enclose filling.

• Cut remaining 1/2 fillo sheets to pan size.

• Continue layering fillo sheets, brushing butter or olive oil between each layer.

• Brush top of final fillo sheet with butter to aid browning.

• Trim excess fillo dough from sides and corners of pan.

• Cut through TOP fillo layers ONLY; do NOT cut all the way through.

• Bake pita at 350 degrees for 45 – 60 minutes; pita should be light, golden brown.

• Let cool for at least 1/2 hour before cutting all the way through.

• Serve warm, at room temperature, or cold.

• Refrigerate leftovers. 

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