Greek potato casserole

Ingredients for 4 servings:

• 400 g pork neck, boned, or turkey schnitzel
• 1 kg potatoes
• 4 m.-sized tomatoes
• 1 m.-sized onion(s)
• 1 eggplant(s)
• 2 garlic cloves
• 150 g crème fraîche
• 150 g feta cheese
• 250 ml milk
• some oil or butter
• some salt and pepper
• some thyme
• some cumin
• some basil
• some paprika powder
• some rosemary
• some cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

can also be made without meat

Make a kind of “gyro seasoning” from the spices. Cut the meat into gyro-shaped pieces, mix thoroughly with the gyro seasoning and 2 tablespoons of oil, and let it marinate in the refrigerator for at least 30 minutes. Peel and boil the potatoes, melt 125g of feta in hot milk, and add it to the mashed (but not pureed) potatoes with 1 tablespoon of butter. Dice the tomatoes and cut the onion into half rings. Slice the eggplant, season with salt, and let it sit for 15 minutes. Crush the garlic, mix with the crème fraîche and a little salt, and chill. Brown the meat, remove from the pan, and sauté the tomatoes and onion rings in the same pan, season with salt and pepper, then set aside. Wash the eggplant and pat dry, fry until light brown, and season. Line a greased casserole dish (I always use a glass Jena dish) with the eggplant, spread half of the garlic cream on top, then add the tomatoes and onions, then the meat and the remaining garlic cream. Finally, spread the mashed potatoes on top, crumble the remaining feta over the top, and dot with butter. Bake in a preheated oven at 175°C (top/bottom heat) for 40 minutes.