Boil the pasta in salted water for 5-6 min and strain them. In the saucepan, add the butter, bacon, onion and mushrooms, and saute for 4-5 min over high heat. Add the creme fraiche, salt and pepper, and remove from the fire.
In a large bowl, add the boiled pasta, mixture with saute mushrooms, anthotiro, parmigiano, kefalotyri, metsovone and parsley. Beat the 3 eggs, add them to the mixture and stir. Prepare the pie according to the instructions. Beat the 4th remaining egg and smear the surface. Bake the pie in a preheated oven at 180˚C for 45 – 50 min. Leave the pie to cool down for 20 min and cut in portions.

For the Strained Pie:
Open the puff pastry sheets on the kitchen worktop. Smear the baking pan with butter and lay half the sheets, oiling with butter in between.

Pour the stuffing on top and fold the parts of the sheets that exceed inwards.

Smear the remaining sheets with butter, place them one on top of the other, and hold them all together so that they cover the whole pie surface. Using a knife, press their edges towards the interior of the sides, along the perimeter of the baking pan.