Kumpir from the tin

Ingredients for 4 servings:

• 800 g potatoes, unpeeled; if peeled, up to 1 kg
• 500 g leaf spinach, frozen
• 400 g chickpeas from the can, cooked
• 280 g artichoke hearts from the jar, in water, unseasoned
• 250g mozzarella
• 175 g beetroot cut into strips or slices
• 1 tbsp olive oil
• 1 tsp salt
• some pepper
• 300 g natural yogurt, 3.5% fat
• 150 g Greek yogurt
• 1 cup of crème fraîche, 30% fat
• 2 garlic cloves, more or less to taste
• 1 tsp salt
• ½ tsp sugar
• 1 dashes lemon juice
• some dill tips, dried
• some parsley, frozen, chopped
• some pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple, tasty, healthy and good for several people

Sheet pan kumpir is easy to prepare and combines well with your favorite ingredients. I’m sharing my favorite recipe with you. It’s delicious, healthy, and easy to portion. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Wash and dry the potatoes thoroughly; don’t peel them. If the potatoes need to be peeled, use a little more—up to 1 kg will fit well on a sheet pan. Then cut the potatoes into approximately 1 cm wide wedges and place them in a bowl. Add the olive oil and salt and shake well to coat the potato wedges with oil and salt. Line a baking sheet with parchment paper, arrange the wedges on the sheet, and bake on the middle rack of the oven for 25 minutes. Meanwhile, cut the mozzarella into pieces. Place the chickpeas in a sieve and rinse under running water until no foam remains. Drain. Drain the artichokes as well. Drain the beets in the same way and cut them into strips if desired. For the herb dip, mix the regular and Greek yogurt with the crème fraîche. You can also combine other dairy products, e.g., 1 cup of quark (40%), 300g yogurt, and 1 cup of crème fraîche. Peel the garlic cloves and press them in. Add salt, about 0.5 teaspoon dried dill tips, about 1 tablespoon parsley, a little pepper, 1-2 dashes of lemon juice, and a pinch of sugar, and mix well. Season with salt, lemon juice, and olive oil to give the dip a nice spicy flavor. Let it marinate in the refrigerator. When the potatoes are done (they can get some color), spread the chickpeas evenly on the baking sheet, along with the artichokes. Then spread the spinach and mozzarella evenly on top and season generously with salt and pepper. Return the baking sheet to the oven for another 15 minutes. When everything’s ready, take a portion from the tray, add a generous dollop of herb dip, and then garnish with beetroot. If you have any leftovers, the traybake kumpir can also be easily heated in the microwave.