Ingredients
          about 1 kg of flour
          500 g yogurt
          1 egg
          1 tbsp sunflower oil
          pinch of salt
          # For the filling:
          1 chicken
          250 g spaghetti (1/2 package)
          200 g cheese
          # For the Béchamel sauce:
          1 tsp butter
          1 tsp flour
          200 ml milk or chicken broth
          60 g butter
          1 egg
          salt
              Method
              Yogurt, egg, the oil, a pinch of salt and flour as necessary, knead a soft dough. Divide into two parts, one is a bit larger than the other, Annular Two peel. The majority - enough to cover the ceiling and walls of the tray and the other to cover the tray as a lid. Boiled and deboned chicken is cut and mixed with cooked and drained spaghetti, grated cheese and sauce Béchamel. The sauce is made by browning flour in the butter until it turns rosy, diluted with milk (broth), add salt, boil to thicken and bind with the egg. Over the dough in the pan ranks filling, pour the sauce and cover with the other crust dough. Place top pieces butter and bake the dish in the oven. When finished turns and cut away as cake and pieces according to the shape of the tray.
          Containers:
  Difficulty
              Difficult
          Tested
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