How to Make the Greek Chicken Pie By Rick Stein

• Put the onions, butter and olive oil into a large pan or stockpot with a lid, add the whole chicken and pour in enough water so the bird is almost submerged.
• Cover with the lid, bring the water up to the boil, then turn down to barely a simmer and poach the chicken for about 1½ hours.
• When the chicken is cooked, remove from the pan and strain the cooking liquid into another pan, keeping the onions to return to the dish later.
• Boil the liquid hard to reduce to a tasty gelatinous stock.
• Allow the chicken to cool before stripping all the meat off the carcass, discarding the bones and skin.
• Put the chicken and the reserved onions into a large bowl and mix well.
• Add the eggs and chicken stock and season with the salt and some pepper.
• Heat the oven to 230°C/gas 8.
• Grease a round pie dish with olive oil.
• Line the dish with  sheets of filo, alternating direction each time and brushing each layer with a little olive oil.
• Add the chicken mixture and fold the overhanging edges in.
• Top with a further 3 layers of filo, again placed at different angles to one another.
• Fold in the overhanging edges to seal the pie and brush all over with more olive oil.
• Bake for 15 minutes.
• Remove from the oven, reduce the heat to 200°C/gas 6, cut the pie into 6 or 8 wedges, then bake for a further 45 minutes.
• Allow to rest for 10–20 minutes, then serve, still warm.