Boil the chicken for 1 hour in water with a little olive oil and salt and pepper.
Preheat the oven to 200˚C.
Heat the remaining oil in a non-stick frying pan and fry the onions until softened. Remove from the heat and allow to cool.
Remove the chicken from the pan, reserving 600–720ml of the stock. Remove the skin and bones and break the meat into pieces. Mix the onions with the chicken, rice and the MEVGAL Feta Cheese. Beat the eggs together with the stock you reserved and combine with the chicken mixture.
Lay two sheets of pastry in a baking tray and brush them with oil, allowing the pastry to overlap the edges of the tray. Fill with the chicken mixture and place the two remaining sheets of pastry on top. Turn in the overlapping edges to form a seal with the edges. Bake in the oven for 1 hour.