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Kotopitta (Chicken Pie)

1 stewing hen (about. 6 lbs.)
3 onions -- thinly sliced
water as needed
1 1/2 cups milk
1 cup butter
5 Tbsp flour
1 cup parmesan cheese -- grated
4 eggs -- lightly beaten
2 slices ham -- chopped
salt & pepper to taste
1/2 tsp nutmeg
3/4 pound phyllo
melted butter for brushing

Clean chicken and put into a pot with enough water to cover. Bring
to boil, skimming off froth as it rises. Add onions; cook about
1 1/2 hr.. Remove chicken from stock and let cool. Cut meat into
thin strips. Strain stock and onions; reserve 1 c. Replace on heat.
Add milk and keep stock hot. Melt 5 Tbsp. of butter. Add flour and
stir to mix well. Add hot stock and continue to mix until it thickens,
then remove from heat. Add cheese and eggs and mix well. Add chicken,
ham, salt & pepper, and nutmeg and mix thoroughly.

Butter a pan slightly smaller than the phyllo sheets, brushing each
first with melted butter. Pour on filling, spreading it evenly. Fold
over the extending sides of the phyllo to partially cover the filling;
brush with melted butter. Cover with remaining phyllo, again brushing
each sheet first with butter. Now trim the phyllo to fit the pan. Pour
the remaining butter over the pie. Score throughout the top layers and
sprinkle light with water. Bake in preheated 350 F. oven for 1 hr.