Bake 8 large thin savoury pancakes. I poured in the batter oil "Oleyna", the pancakes came out browned and beautiful.

For the first filling fry on a spoon of oil "Oleyna" half finely shredded onions and grated on a medium grater carrots until light brown colour. Mix with cooked rice, mix well.

For the second diced prepared chicken breast. I still have delicious chicken cooked by the sons on March 8.

The second half of the onions lightly fry in a spoonful of oil "Oleyna" to a light blush, put fried mushrooms and warm up together. Then just propylite mushrooms with flour, stir, add sour cream and stew to thicken. Pepper and remove from heat. The third filling is ready.

Cook a thick Bechamel sauce made with milk and a spoonful of oil "Oleyna". Slightly cool and fill with raw egg yolk. Chop the greens. Grate cheese.

Oil "Oleyna" round shape and put into it five pancakes four edges overlapping, and that the top left margin. A fifth pancake on the bottom to cover the entire form. Spread an even layer of rice stuffing, sprinkle it with dill, pour half Bechamel and sprinkle with cheese. Cover with a pancake. Spread the stuffing on top of chicken and sprinkle with green onions. Top-again, béchamel and cheese, pancake. And a third layer mushrooms in sour cream, generously sprinkled with cheese.

Wrap the side pieces of the pancakes up and cover up the last pancake. You can grease the top with salted protein. And sprinkle with the remnants of cheese.

Bake pie in a preheated 180 degree oven for 15-20 minutes. Leave in turned-off oven under the foil cover for another 10 minutes. And then let stand under foil on the table another 5 minutes.

Warm pie cut into pieces and serve with hot tea. Very tasty!