Peel the potatoes are cooked in a little salted water and then immediately crushed with a fork. Add flour, 1/3 of the butter, 2 eggs, salt and ground black pepper. The mixture was kneaded well and spread on scatter flour cloth thick crust of 2 cm. Mushrooms and onions finely and sauté in the second third of the butter until soft. Add salt and mix with tomato paste, bread, previously crushed in milk and squeezed, ground black pepper and parsley. The filling is placed in the middle along the potato crust. Sprinkle with diced hard-boiled eggs 2. The cloth is lifted on one side and the cortex was carefully rolled up, which is placed in a thoroughly oiled form. Roll watered with the rest of melted butter, prick with a fork and bake in a moderate oven. Once turn pink, remove and thoroughly sprinkled with grated feta cheese, then returned to dopichane another 5 minutes. After cool down, cut into thick slices, which are served with a salad of your choice.