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Use the high setting for heat to melt the butter and sauté the onions for one minute. Add the garlic and the celery, and leave them for another minute. Pour in the mushrooms and stir them at intervals, letting their liquids evaporate. Take out a few mushrooms and put them aside to use as garnish. Sprinkle the flour onto the mix and leave it to brown for ½ minute.


Slice the onion. Chop the parsley. Weigh the ingredients you’re going to use.


Soak the mushrooms into the warm water. Weigh all the ingredients and chop the onion. 


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.


DODONI Dairy was awarded three distinctions in this year’s edition of the “Made in Greece Awards”, in which participation reached a total of 90 companies from various sector. In particular, DODONI received three distinctions in the categories “Greek Brand Name Award”, “Innovative Award” and “Export Excellence Award” for DODONI Feta, the Greek market’s top-selling branded feta cheese...



Weigh the ingredients. Chop the onion and mince the garlic. Grate the Sheep Graviera.