Execution

Remove the filo sheet from the freezer and allow it to defrost for about 2 hours at room temperature. Do not forget to defrost it in its packaging so that it can retain moisture. Rinse the rice well in a strainer. Squeeze a little lemon in the washed rice to keep it fluffy in the pie. Peel, wash and chop the leeks and then steam for 5' in 3 cups of water to soften. Add the rice and boil for 10 minutes. Drain the ingredients and place them in a basin. Allow them to cool slightly. Add the oil, yoghurt and whipped eggs, and mix well. Finally, add the cheese. Mix and season. Roll out the filo puff pastry. Coat one sheet in a rectangular fireproof, large pan. Slightly pull the edges up to cover the sides of the pan halfway. Pour the filling onto the puff pastry. Spread and flatten the surface. Cut the second puff pastry sheet into pieces and make designs on the surface of the pie, leaving gaps for the pie to breathe and the water vapor to escape. Mix the yolk with the water and brush it on the pie. Bake in a preheated oven at 200°C on fan-assisted mode, on the middle rack for 10' and then lower the temperature to 170°C, continuing to bake for an additional 40' until the pie turns golden-brown. Let it cool for a while and then cut and serve.