Ingredients

You need a rectangular medium-size cake pan

4 thick pastry sheets (traditional Greek pastry sheets)
1 small chicken
1 cup Mevgal Feta Cheese
2 chopped size onions
2/3 cups extra virgin olive oil
4 eggs
1/4 cups long-grain rice
Salt and pepper

Chicken pie with MEVGAL Feta Cheese

Boil the chicken for one hour with one tablespoon olive oil, salt and pepper.

Warm the rest of the oil in a non-stick frying pan and cook the onions. Remove from heat and let them cool.

Strain the chicken and keep 2 or 3 cups of its liquid. Remove the bones and the skin of the chicken and keep the lean.

Mix the onions with the chicken, the rice and the MEVGAL Feta cheese. Beat the eggs with the chicken's liquid and pour them to the previous mixture. Place two sheets of pastry in a baking pan, spread with oil and drape the excess over the sides.

Add on top of each pastry the mixture of the stuffing and close the top with sheets of pastry.
Fold the excess clough into the top edges and coat with some oil.

Bake at 375˚ F for one hour.