Layered Potatoes Greek Styleon February 10th, 2012 Posted in Home Made Cooking
I wanted to make something new for Friday dinner but I knew I don’t have a whole lot of time after we come back from work so I had to think what I can make.
Looking around and knowing how much my daughter loves potatoes I came up with this idea for potatoes with a Mediterranean flavor.
**Preheat oven to 180C (or 350F)**
4 pre-cooked potatoes (not too soft though. Turn the heat off when you can stab the potato with a fork)
1 zucchini sliced into thin slices
3 roasted peppers (I had some from a can)
150 Gr. Feta cheese
¼ cup milk
Salt, Pepper, dried basil and oregano
1 egg + 3 tbsp milk for the topping
What to do:
1. Slice the cooked potatoes (slices can be as thin or thick as you want)
2. Slice the zucchini to thin slices (as thin as possible)
3. Cut the roasted peppers into little pieces/cubes
4. Beat the 2 eggs with the ¼ cup milk; add the roasted peppers and crumble the feta into the mix.
5. Add the herbs, salt and pepper to the eggs and feta mix
Now that you have everything ready to use, let’s assemble the dish:
On lightly oiled Pyrex, place the zucchini slices, one next to the other until they cover the surface.
Place the sliced potatoes on the zucchini and then the feta mix on the potatoes.
And now repeat the first 2 layers. Place a layer of zucchini and a layer of potatoes on it.
Now that you’re done layering beat the 1 remaining egg with the 3 tbsp milk and pour it evenly on top of the potatoes. You can even add some grated cheese if you like.
There, you’re done “designing” the dish 🙂
Place the Pyrex in the preheated oven for about 45 minutes. You’ll know it’s ready by the color of the potatoes on the top and you’ll see that it all stabilized and that the egg mix is no longer liquid.
After you do this once, you’ll see that you can play with the amounts and ingredients and herbs added and that’s just how I like it, easy and flexible.
Kalí óreksi! (Enjoy your meal)