John Myers
Ingredients for 8 servings:
- 1.2 kg pork schnitzel
- 8 onions
- 2 tsp thyme, dried
- 6 tbsp olive oil
- 2 tbsp seasoning salt (gyro seasoning salt)
- ½ liter of water
- 200 g whipped cream
- 300 g cream cheese spread
- 300 g feta cheese
- 100 g crème fraîche
- 1 kg spaghetti
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 15 minutes
Pat the meat dry and cut into strips. Peel the onions and slice them into wedges. Mix everything well with the thyme, oil, and seasoned salt and let it sit for at least 1 hour. The longer it sits, the more intense the flavor will be. Brown the gyros in batches in a hot pan without fat for 3-4 minutes. Add all the meat to the pot, stir in 1/2 liter of water, the cream, and the processed cheese, bring to a boil, and season to taste. Transfer the gyros and sauce to an oiled baking dish and bake in a preheated oven for about 30 minutes (electric oven: 200°C, fan oven: 175°C, gas mark 3). Crumble the feta, mix it with the crème fraîche, and spread it over the gyros. Continue baking for about 10 minutes. While the gyros is baking in the oven, cook the spaghetti. My absolute favorite dish. It’s quick and tastes delicious!
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