Ingredients:
3 lbs. chicken
1 lb. sliced onion
1 stalk celery
2 teaspoons salt
1 cup butter
5 slightly beaten eggs
1 cup Kefalotiri cheese
2 cups Bechamel sauce
Nutmeg
1 lb. phyllo

Directions:
Preheat oven to 350 Degrees Fahrenheit.

Place chicken in a saucepan. Add the onions, peppercorns, celery and 
3 cups boiling water. Cover and simmer gently over a low heat for about 2 hours 
or until chicken is tender.
Add salt during the last hour and promptly remove from the heat.
Discard skin and bones and dice meat.
Return to saucepan, add 2 tablespoons of the butter and cook with the onions 
until stock has evaporated.
Cool and add the eggs, cheese, béchamel sauce and nutmeg.
Butter a 9×13 inch baking pan. 
Line the bottom and sides of the pan with 5 to 6 pastry sheets, 
brushing each sheet with butter.
Spread chicken filling evenly over the pastry and cover with remaining pastry 
sheets, brushing each sheet with butter.
Cut 3-inch strips though the three top pastry sheets diagonally across pan. 
Brush top with butter and sprinkle with water.
Bake for 45 minutes. Cut into diamond shaped pieces.
Serve hot.