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THE EXPERIENCE
THE EXPERIENCE
recipe by:
PAXXI
traditional
contemporary
Level of difficulty
Time needed
120 minutes
INGREDIENTS
2 1/2 kg potatoes
20 g DODONI Cow’s Butter 
1 large onion
300 gr DODONI Kefalograviera Grated
200 g DODONI Feta
4 eggs
3 tbsp. olive oil
100 ml DODONI Fresh Whole Milk
2 tbsp. oregano
1/2 cup finely chopped parsley
2 tsp. salt
1/4 tsp. pepper
PREPARATION 
Wash the potatoes well, put them in a pot with enough water to cover them and put them on high heat on the stove.
Once the water starts to boil, add 2 tsp. of salt, turn the heat down to medium and let the potatoes boil for 20-30 minutes until tender. Drain the water from the potatoes, refill the pan with cold water and after changing it 2-3 times, let the potatoes cool. Then peel and mash the potatoes(either with a fork, a potato masher or in the blender).
Melt 20 g of DODONI Cow’s Butter in a frying pan on medium-high heat and sauté the onion for 4 minutes until it becomes transparent. Take the frying pan off the stove and leave to cool.
EXECUTION 
In a large bowl, beat the 4 eggs until fluffy and add 100 ml Fresh DODONI Fresh Whole Milk, 2 tbsp. olive oil, oregano, pepper, parsley and mix well.
Finally, add the mashed potatoes, the sautéed onion, the Grated DODONI Kefalograviera and the crumbled DODONI Feta and mix together until it forms a puree.
Grease a 30x40 baking tray with oil and then pour the mixture into the dish and even out the surface.
Use a brush to spread 1 tbsp. of olive oil over the top of the mixture and then use a fork to mark the surface crosswise.
Bake in a preheated oven at 180°C for about 1 hour, until golden brown.
Take the pie out of the oven, cut into pieces and serve, hot or cold.
