1 chicken breast (700 gr), cut into pieces
500 gr white mushrooms, cut into pieces
1 tablespoon olive oil
1 onion, finely chopped
2 cloves of garlic, cut into pieces or mashed
250 ml tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley, finely chopped
100 gr DODONI cow’s butter
2 eggs, at room temperature
1 boiled potato, mashed
250 ml DODONI fresh week’s milk (full fat 3.5%)
140 gr all-purpose flour
2 teaspoons baking powder
80 grated DODONI Graviera
6 tablespoons DODONI Galotyri
50 gr grated DODONI Kefalotyri
7-8 smoked bacon rashers
In a large frying pan, bring the oil to heat using the high setting. Put in it the chicken, cut into small bites. Turn them around regularly and leave to sauté on the outside for approximately 3 minutes, until they are well browned. Add the mushrooms and, once soft and all liquids have evaporated, set them and the chicken bites to one side (half) of the pan. Use the other half to sauté the onion for one minute, and the garlic cloves for another ½ minute.
Add the tomato sauce, salt, pepper and parsley, stirring them together. Lower the heat setting to medium and leave to cook for 5 minutes.
In a bowl, mix the mashed potato, milk, eggs, melted butter, and grated graviera.
Daub a tart form or pyrex baking dish (28-10 cm) with butter, then pour into it the mixture from the bowl.
Spread on top the mix from the frying pan, adding the tablespoonfuls of DODONI galotyri in scatter-like fashion.
Sprinkle with ready grated kefalotyri and decorate with the bacon rashers, laying them out to make a lattice pattern.
Put in the oven to cook (hot air setting) for 30 minutes.
Take out of the oven and allow to cool for 20 minutes before serving.