Peel and finely chop the onion, slice the mushrooms and cut the bacon into small pieces. In a non-stick frying pan, sauté the bacon for 2-3 minutes over high heat. Add the onion, cook for a few minutes until soft and finally add the mushrooms. Stir regularly until the mushrooms are soft and remove from heat. Empty the mixture into a bowl, add the rosemary and cheese and a pinch of salt. Prepare the soufflé following the instructions. Beat the eggs with the milk, add salt, a pinch of freshly ground pepper and pour the mixture over the tin. Bake the Soufflé in a preheated oven at 190°C for 50-55 minutes.

For making Kataifi in layers for cake or pie:
Carefully fluff up the Kataifi threads with your fingers. Divide the Kataifi threads into two parts. Lay half the Kataifi threads at the bottom of the tin. Press down with your hand to firm. Drizzle with half the butter. Use a brush to spread the butter all over the threads. Pour in the filling and spread it all over the threads. Cover with the remaining Kataifi threads and pour melted butter on the surface. Press the top layer of Kataifi threads with a pastry spatula and add the remaining melted butter, which you will spread all over with a brush.