To serve the chicken “krassato”, sprinkle with “kefalotiri”.
“Kefalotiri” is a Greek, hard, salty, yellow cheese, made of sheep or goat milk. You will find it in every Greek supermarket, but in many local supermarkets as well. If you do not manage to find it, you can replace it with “graviera” or any gruyere type of cheese.
It is time to prepare the béchamel sauce: In a medium saucepan, add the margarine and when melted, stir to saute the flour for 2-3 minutes. We add the milk, nutmeg, salt and pepper to taste and continue stirring, until a thick cream has formed.
Remove saucepan from the heat, add the eggs and stir, until absorbed. Pour the béchamel sauce into the pot with the chicken mixture and stir to combine.
Brush the baking pan with olive oil and lay 1 phyllo sheet, to cover the pan, allowing it to exceed the pan. We brush it with olive oil and continue with 1/2 of the remaining phyllo sheets.
Spread evenly on top the chicken mixture, fold inwards the exceeding phyllo sheets and brush them with olive oil.
We lay on top one phyllo sheet, to cover the chicken mixture. Cut with a knife the exceeding phyllo sheet from the pan and brush the remaining with olive oil. Repeat with the remaining phyllo sheets.
Score the surface of the chicken pie and bake in the preheated oven for about 40-45 minutes.
Remove the “kotopita” from the oven, cut into pieces and serve.