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Spread a country style fillo pastry ZIMI PSACHNON onto a towel and grease it well. Cover with second greased country style fillo pastry. Continue with all the country style fillo pastries and leave the last one with no grease. Cover with a damp towel and leave aside.

In a large nonstick frying pan pour 2 tablespoons olive oil to warm up. Add the mushrooms and saute for a few minutes until they get nice color. Take them out with a slotted spoon and leave aside.

Without cleaning the frying pan pour another tablespoon of olive oil to warm up and add the onion. Saute for 2 minutes and add the chicken.

Add salt and pepper and saute until browned well. Pour the stock and let the chicken to boil over high heat until all liquids evaporate.

Withdraw from the heat and let the mixture to cool.

In a large bowl, beat the eggs and add the yogurt, saffron, San Michali cheese and pine nuts. Mix well and add the mushrooms, chicken and parsley. Taste and add salt and freshly grounded pepper, if needed.

Preheat oven to 180 ° C.

Uncover the greased country style fillo pastries. Put the filling from the long side of the fillo, creating a long cane. With the help of the bottom towel, pick up the fillo and make a roll, not too tight. Carefully turn the ends of the roll and join them.

Transfer carefully the roll to a well-greased cake pan (the one with the hole in the middle). Thoroughly grease the roll with the remaining olive oil.

In a bowl, mix milk with the two eggs. With a spoon sprinkle this mixture over the roll and put the form into the oven. Bake for 40-45 minutes until they get nice color.

Let the roll for 10 minutes before removing from the cake pan and garnish with a few parsley leaves.