Greek casserole with beans and gyros

Ingredients for 3 servings:

• 150 g meat (gyros), more to taste
• 500 g beans, green
• 3 m.-sized potatoes
• 2 tomatoes, diced
• 100 g sheep’s cheese
• 6 tbsp cream
• some olives, cut into pieces
• savory stems
• some thyme, fresh, picked
• Salt
• some pepper or lemon pepper, freshly ground
• 1 tbsp cream or fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Oven dish, quick to make, easy to prepare

Roast gyros or use up leftovers. Wash and trim the beans and cut into bite-sized pieces. Peel and wash the potatoes and cut into sticks. Cook the potatoes and beans in salted water with savory for about 15 minutes, remove the savory, drain well, and let them drain well. Mix with the tomatoes, olives, and gyros, seasoning gently with salt and pepper if desired. The olives and gyros add quite a bit of flavor. Grease a baking dish or spread about 1 tablespoon of cream on the bottom, add the mixture, spread it evenly, and press it down firmly. Crumble the feta cheese and mix it well with the cream, a little pepper, and thyme. Spread the feta cheese mixture over the casserole. Bake at 190°C (convection oven) for about 30 minutes, until the feta cheese is lightly browned. Cover after 20 minutes if it is already very brown. Serves about 3 people, depending on your appetite.