Gyros – potato casserole with feta cheese

Ingredients for 4 servings:

• 8 large potatoes
• 1 m.-large zucchini
• 1 m.-large eggplant(s)
• 500 g meat (gyros)
• 250 g sheep’s cheese
• 250 ml milk
• 6 large tomatoes (vine tomatoes)
• 3 cloves garlic
• Rosemary, oregano, caraway
• salt and pepper
• 2 tbsp olive oil
• Spice mix (potato seasoning)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil the potatoes. Meanwhile, slice the zucchini and eggplant, place on kitchen paper, and sprinkle with salt. Slice the tomatoes. Finely chop the garlic. Pat the zucchini and eggplant slices dry and fry in the pan. Fry the gyros in the pan until crispy, then drain the cooking juices into a small bowl. Peel the potatoes and slice them. Mix the milk and feta cheese until thick. Grease a baking dish with olive oil, layer the potatoes on the bottom, and season with salt, pepper, potato seasoning, and caraway seeds. Layer the gyros on top of the potatoes. Layer the eggplant and zucchini on top, then the garlic and cooking juices. Then layer the tomatoes and sprinkle with rosemary and oregano (don’t skimp on the herbs). Pour the milk and feta cheese mixture over everything, cover, and braise in a convection oven at 180°C for 15 minutes. Then remove the lid and return to the oven with high top heat for another 5 minutes.