1 chicken (about 3 lbs.)
2 med. onions, chopped
1 lg. can (49 oz.) chicken broth
1 c. chopped parsley
1 cinnamon stick
1 tsp. ginger
1/4 tsp. pepper
6 eggs
8 sheets filo (keep covered)
4 tbsp. melted butter
1 tsp. sugar
1 tsp. cinnamon
1 c. sliced almonds
Powdered sugar & cinnamon

Cook chicken in broth with onions, parsley, cinnamon stick, ginger, and pepper for about 1 to 1 1/2 hours. Debone and skin; cut meat into bite size pieces. Bring broth to a boil over medium heat. Lightly beat eggs and pour slowly into broth; cook, stirring until curds form, about 1 to 2 minutes. Strain.

Brush melted butter on bottom and sides of a deep 10" pie pan. Overlap 6 filo sheets to cover the bottom and extend 8" to 10" over the edge of the pan. Brush with butter and sprinkle with sugar and cinnamon. Top with chicken; spread egg mixture over the top and sprinkle with almonds. Fold edges of filo over filling and brush top with butter. Fold remaining 2 sheets of filo over filling and brush top with butter. Fold remaining 2 sheets of filo in half cross wise and place on top. Tuck edges inside pan and brush with butter. Bake at 425 degrees for 20 minutes or until golden brown.

Invert on a cookie sheet and bake until bottom is golden, about 10 minutes. Turn onto a platter and cool 5 minutes. Sift powdered sugar over top. Decorate with criss crossing lines of ground cinnamon. Slice to serve. Makes 8 main dish servings or may be used as an appetizer.