Patatopita — the Greek potatoes and rice pie

Patatopita — the Greek potatoes and rice pie
Ingredients
2 eggs
salt teaspoon floor
6 tbsps of olive oil
2 glasses of wheat flour
For stuffing
1 kg of potatoes
1 glass of rice
2 glasses of bonnyclabber
3/4 glasses of olive oil
nutmeg teaspoon floor
floor of teaspoon of dried mint
salt
ground black pepper
Preparation:
1) To break one egg in bowl, to shake up with salt and 3 tbsps of olive oil, then to pour flour and to knead elastic dough. To roll it in sphere, to cover with napkin and to leave for 15-20 minutes.
2) Potatoes to wash up, clean, boil to readiness (about 20 minutes), to merge water. 3) Rice to wash out, boil within 7-10 minutes, to cast away on colander. To heat milk. 4) To fill in potatoes with hot milk, carefully to pound in mashed potatoes. To add rice, olive oil, nutmeg and mint, to salt, pepper to taste.
5) Round baking dish to grease 2 tbsps of olive oil. To roll dough in big round layer, to lay out in form so that its edges hanged down a little. 6) To lay out stuffing. To inwrap protruding edges of dough inside. To shake up the remained egg with 1 tbsp of oil, to grease pie. To warm oven to 180 °C, to bake patatopita within 30-40 minutes.

-