Greek potato and minced meat cake

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves of garlic
• 750 g potatoes
• 4 tbsp oil
• 500 g minced beef
• some salt
• some pepper
• 1 package filo dough (yufka dough)
• 200 g feta cheese
• 50 g pepper, green
• 125 g sour cream
• 2 eggs, size M
• some nutmeg, grated
• 250 g cherry tomatoes
• 25 g butter
• 3 tbsp breadcrumbs
• some fat, for the mold

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Peel and finely dice the onion and garlic. Peel and wash the potatoes and cut into small cubes approximately 1.5 x 1.5 cm. Heat 2 tablespoons of oil in a pan and roughly crumble the minced meat into it. Fry, turning occasionally. Add the onion and garlic and fry. Season with salt and pepper. Remove the minced meat from the pan and set aside. Heat 2 tablespoons of oil in the pan, add the potatoes and fry, turning occasionally, over low to medium heat for about 20 minutes or longer, until almost tender. Season with salt and pepper. Remove from the pan. Let the pasta sheets rest at room temperature for about 10 minutes. Roughly crumble 100 g of feta. Drain the peppers and cut into rings. Finely crumble 100 g of feta. Mix the sour cream, finely crumbled feta and eggs with the whisk of a hand mixer. Season well with salt, pepper and nutmeg. Wash and halve the tomatoes. Melt the butter. Remove 6 strudel dough sheets from the package. Repack the rest securely and place in the refrigerator. Grease a quiche dish/springform pan (26 cm diameter). Place the dough sheets, one at a time, slightly offset in the dish so that the edges hang slightly over the edge of the dish. Don’t leave too much overhang, otherwise there will be too little dough on the bottom. Brush each sheet of dough thinly with butter. Then sprinkle the dough sheets evenly with breadcrumbs. Spread the minced meat evenly on top, then the potatoes and tomatoes. Sprinkle the peppers and feta on top. Pour the topping evenly over the dough. If desired, you can make more topping and pour it over the cake. Loosely fold over any overhanging edges. Bake in a preheated oven (electric oven: 200 °C/ fan oven: 175 °C) on the bottom rack for approx. 40 minutes. Cover after a while if necessary, as the folded edges quickly turn brown.