If using the whole chicken, wash it and pat dry. Put the chicken and the onions in a large pot, add

tablespoon of salt and the peppercorns. Add enough water to half-cover the chicken, and bring to a boil.

Cook, covered, until the onions start softening, then simmer, uncovered, until the onions are so soft they disintegrate and there is no more than a ladleful of water left. Remove the chicken from the pot, reserving the onions and cooking liquid, and shred the meat once cool enough to handle. Discard the skin and bones.

Melt the butter in a large frying pan over medium heat. Add the shredded chicken, the disintegrated onions, and the cooking liquid. Simmer for 5 minutes, then remove from the heat and add the Parmesan, semolina, eggs, milk or cream, and salt to taste. Make sure that the filling is juicy and moist—do not worry about it making the phyllo soggy, as it has enough eggs to pull it together.

Preheat the oven to 350°F (180°C).

Brush a 13-by- 9-inch (33-by- 23-centimeter) baking dish or pan with olive oil. Start the pie by laying a phyllo sheet on all four sides of the baking dish. Each sheet should partially cover the bottom of the dish, with the rest hanging over the edge. Brush every piece of phyllo that you lay on the dish with oil. Then place five sheets in the center, brushing each with oil. Add the filling and spread it out evenly.

Place five more sheets of phyllo over the filling, then fold over the overhanging sheets that you started with.

Cut any excess phyllo away with scissors or a knife and use your pastry brush to tuck the phyllo in around the edges of the dish. Score the top with a sharp knife, marking the pieces you wish to cut later. Sprinkle with a little water.

Bake in the oven for about 1 hour, until the phyllo is golden brown.