Rhodope klin, rice and cheese pie

Directions

1. Bring the water to a boil with a pinch of salt and butter, then add the rice. ⏱ ≈ 10 min
2. Once cooked, pour it into a large salad bowl. ≈ 3 min
3. Once it has cooled, add a little butter if it seems dry, then the eggs, the feta cheese, and the kashkaval, and mix, preferably by hand. ⏱ ≈ 20 min
4. Place half of the leaves in a greased and buttered dish, spread the entire filling by hand, then cover with the remaining leaves. ≈ 4 min
5. Fold the edges over and sprinkle the top with melted butter and chopped hazelnuts. ≈ 2 min
6. Instead of baking in the oven, cook over the heat: first on one side, then flip it over to cook the other side in a separate pan. ⏱ ≈ 35 min
7. Cut into diamond shapes and serve. ≈ 8 min