Chicken pie from Epirus with Feta
- 4 Thick phyllo (ready or homemade)
- 1 Small chicken (approx. 1kg)
- 2 Thinly sliced onions
- 300gr Feta cheese
- 4 eggs
- 2/3 cup olive oil
- 50gr Carolina rice
- Salt and freshly grounded pepper
In a saucepan with water, some oil and salt and pepper boil the chicken for one hour. Heat the rest of the olive oil in a non-stick pan and sauté the onions until soft. Remove from the heat and let them cool.
Strain the chicken broth, keeping 2 ½ - 3 cups. Remove the bones and the skin and cut the meat into pieces.
Stir the onions with the chicken, the rice and Feta cheese, which you have crumbled. Beat the eggs and the chicken broth and pour them to the mix.
Spread two phyllo on a griddle, oil them and leave the ends protruding from the griddle. Pour the mix and cover with the other two phyllo. Twist the ends to make a nice fluffy overlap. Bake at 200 οC, for 1 hour.
Preparation time: 30 minutes
Cooking time: 60 minutes