- 1 locally-sourced chicken for stock
- 1.5 lt stock
- 600 g rice
- 2-3 chicken livers
- 500 g phyllo pastry
- 500 g Mizithra (fresh white cheese)
- 1 dessertspoon vegetable butter
- 200 g margarine or olive oil
- 500 g sugar (approx)
- Ground cinnamon
- 600 g stock
- 300 g cup of chopped sultanas & currants
- 150 g chopped walnuts
Boil the rice in the chicken stock. Briefly boil the livers with the chicken and sauté for a few minutes in the vegetable butter, mix with rice and allow the mixture to cool. Divide the rice mixture into two equal parts, layer 1/3 of the phyllo sheets at the bottom of a Pyrex dish, brushing each sheet with melted margarine. Spread half of the rice mixture over the phyllo, and scatter half the dried fruit and half of the chopped walnuts over it.
Sprinkle with sugar and cinnamon. Layer half of the crumbled mizithra over this, and again sprinkle with sugar and cinnamon. Next, layer another 1/3 of the phyllo sheets, each again brushed with margarine. Spread the remaining half of the mixture over this, sprinkle with sugar and cinnamon, followed by the remainder of the dried fruit and nuts, then the mizithra, sprinkle again with sugar and cinnamon, and cover with the remaining sheets of phyllo pastry brushed with margarine.
Before putting the dish in the oven, pour over the stock carefully so that the top sheets of phyllo do not get completely soaked through. Preparation time: Approximately 30 minutes. Tip: Score the pie with a knife to make it easier to serve when cooked.