5 filo pastry sheets or one puff pastry sheet
100g butter
For the filling
Three chicken fillets cut into small pieces
2 green peppers, diced
500g fresh mushrooms, cleaned and sliced
1 large onion, finely chopped
3-4 garlic cloves, finely chopped
Half a cup olive oil
2 tbsp fresh oregano or 1 tbsp dry oregano
200ml cream
1/2 cup raisins
150g PAPATHANASIOU kefalotyri in cubes

Pour the oil in a hot pan and brown the chicken. Add the onion, garlic and oregano, and season with salt and pepper. Continue browning for 4-5 minutes while stirring constantly. Add the green peppers and mushrooms and continue browning and stirring until the liquids are reduced. Add the cream and continue boiling until the ingredients blend. Add the kefalotyri cheese and mix to spread it. Butter a pan and place the pastry filo sheets on top of each other. Spread the filling on the pastry 4-5 centimetres from the one side of the pastry sheets, and roll up the filo.

Bake at 180 degrees for approximately 45 minutes.