5 sheets filo pastry
1 large onion, finely chopped
250 gr white wine
1.5 kg small lamb (zigouri) or chicken in pieces
500 gr long-grain rice
Fry the meat in a pan with the chopped onion until it become golden brown. Extinguish with white wine and add salt, pepper. Pour the meat in enough water, so that it almost submerged and boil in a pressure cooker for about 1 hour When the chicken is cooked, remove it with a slotted spoon. Lay sheets of pastry in a baking tray and brush them with oil, lay the rice on the pan and put the most of meat around the pie and the rest scattered in the pie.
Roll the rest of the sheets, putting the meat pieces around and so form the “korthos” (crown). Then pour the pie with meat broth carefully to avoid creating holes in rice.
Bake at 2000C for about 10 minutes and reduce the temperature to 1700C then bake for a further 40 minutes.