Mediterranean Chicken Pie
Serves 8–10

1 cup (250 mL) chopped onion
1 Tbsp (15 mL) olive oil
3/4 cup (175 mL) long-grain rice
11/2 cups (375 mL) canned chicken broth
1 Tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
3 cups (750 mL) cubed cooked chicken
1 can (14 oz/398 mL) artichoke hearts, drained and sliced
1 cup (250 mL) shredded dry pack feta cheese
1/4 cup (50 mL) chopped fresh parsley
2 tsp (10 mL) oregano, crumbled
1 tsp (5 mL) rated lemon peel
3/4 cup (175 mL) mayonnaise
1 can (10 oz/284 mL) cream of chicken soup
1/2 cup (125 mL) butter, melted
6 sheets phyllo pastry, halved crosswise

In a medium saucepan, sauté onion in oil until softened. Add next 5 ingredients (rice through pepper) and bring to a boil. Reduce heat; cover and simmer for 15–20 minutes or until liquid is absorbed and rice is cooked. Transfer mixture to a bowl and cool. Stir in next 8 ingredients (chicken through soup). Lightly brush a 9×13 inch (23×33 cm) baking dish with some of the melted butter. Brush top of one halved sheet of phyllo with butter and place, buttered side up, in dish. Repeat with 5 more halved sheets of phyllo. Spread chicken mixture evenly over phyllo. Top with remaining 6 phyllo sheets, brushing each sheet with butter. May be prepared to this point and refrigerated for up to 24 hours. Bake, uncovered, at 375°F (190°C) for 45–50 minutes or until pastry is golden brown.