Chicken. In a large saucepan put 8 cups water with chicken, onion, carrot, bay, parsley, pepper and bring to the boil. Simmer 1 hour, uncovered. Remove from heat and allow chicken to cool in water. Remove chicken from stock and take meat from bones, then chop roughly. Set meat aside, moisten with ¼ cup stock. Return the bones to the saucepan and simmer until liquid reduced by half. Strain and reserve, overnight if possible so the fat can be removed the next day.

Place the rice in a bowl with 1 1/2 teaspoons salt and pour 3 1/2 cups boiling water over the rice. Let stand until the water cools to lukewarm. Drain and wash the rice under cold water. Drain.

Pour 2 1/2 cups chicken stock, a pinch of salt, the pinenuts and the raisins into a saucepan. Bring to the boil. Add the rice, reduce the heat to low and cook, uncovered, until the rice absorbs all the water and is cooked, 15 minutes. Remove from the heat and allow to stand 10 mins.

Preheat the oven to 350°F (180°C).

Pastry. Brush a 9-inch springform pan with butter. Line the pan with 1 sheet phyllo that will hang over the outside of the pan and brush with butter. Arrange 6 more sheets, brushing each later lightly with butter and turning the pan slightly so that the overhanging phyllo is even all around.

Toss together the chicken, rice, eggs and spices. Taste and season with 1 teaspoon salt and pepper. Place the filling in the pan and pat down slightly. Cut 8 circles of phyllo the same size as the pan. Place 1 circle on top of the filling, brushing lightly with butter. Place 3 more circles on top, brushing lightly with butter between each layer. Fold in the first layer of overhanging phyllo to cover and seal the top. Brush with butter. Repeat to fold in all layers. Place the remaining 4 circles on top, brushing lightly with butter between each layer. Brush the top with butter.

Bake for 35 - 40 minutes or until golden. Remove from the oven and let rest for 10 minutes. Serve hot or warm.