Greek potato cake

Ingredients for 4 servings:

• 1 package of puff pastry or filo pastry
• 6 potatoes, cooked
• 2 zucchini, grated
• 2 bell peppers, red, yellow or green, diced
• 6 onions, diced
• 1 tomato(s), chopped
• 1 cup dill, finely chopped
• 1 cup fennel greens, finely chopped
• salt and pepper
• oregano
• olive oil
• 1 egg yolk

Instructions

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

a slightly different way of preparing potatoes

Thaw the puff pastry. Briefly fry the diced onions and bell peppers in a pan with olive oil. Add the zucchini and continue frying. Coarsely grate the cooked potatoes and add them to the vegetables in the pan. Then add the tomatoes. Sprinkle the fennel and dill over the vegetables. Season the mixture to taste. Grease a baking dish with oil and place the puff pastry in it. Spread half of the vegetable mixture evenly over the puff pastry and drizzle with olive oil. Place a layer of puff pastry on top. Spread the remaining vegetables over the pastry and top with a layer of puff pastry. Brush this layer with egg yolk. Bake at 180°C for 25-40 minutes. Wonderful as an antipasti, as a side dish to goulash, or Mediterranean lamb dishes.