Open rice pie with chicken

It is a traditional and delicious pie recipe. Quite convenient when you have some chicken left from the previous day

Recipe of Argyro Barbarigou,

a prominent Head Cook in Greece

Check out her great site Argiro for more recipes

 Ingredients (for 10 portions):
2 thick phyllo sheets (home made or store bought)
400gr. rice for risotto
2 liters of fresh milk (keep 1 tea-cup aside)
6 eggs (keep 1 aside)
1 tbsp of butter
250gr. fresh goat's cheese, crumbled (or substitute with any semi-hard cheese, grated)
250gr. feta cheese, crumbled
1 chicken breast, boiled and finely chopped (or thighs)
black pepper
salt
1 tsp of red pepper
1/2 tsp of nutmeg

Method:
You can use any kind of chicken piece you might have left from the previous day.

In a saucepan put the milk (except the 1 tea-cup) and let it get to the boil in medium heat. Then add the rice, the nutmeg and the chopped chicken. Let them cook for 8 minutes stirring often with a wooden spoon. Take it off the heat and let it cool down a bit.

Preheat the oven to 180°C.

In a bowl beat 5 of the eggs, add the cheeses in and while stirring, add this mixture into the saucepan with the rice. Add the black pepper and the red pepper and carefully season with salt (because of the cheeses). Add the butter and stir again.

Get an oven pan of about 34-36cm diam. and grease it well with some butter.

On the bottom of the pan lay the 2 phyllo sheets - greasing each one with butter too - making sure that the sides of the pan will be covered as well.  Empty the pie mixture on the phyllo and spread evenly with a spatula.

In another bowl beat the remaining egg together with the rest of the milk and pour it on the surface of the pie. Turn the edges of the phyllo sheets around the pan inwards, brush them well with some butter.

Put in the oven and bake for 40-45 minutes.

Take out of the oven and let it cool down before you cut and serve.