Spinach and feta cheese casserole

Ingredients for 4 servings:

• 250 g leaf spinach, cleaned and weighed
• 250 g feta cheese
• 2 small zucchini
• 2 large potatoes
• 5 cloves garlic
• 8 tomatoes, dried
• 100 g pine nuts
• 2 eggs, whisked
• Olive oil, for frying
• 2 yufka dough sheets or filo dough sheets
• 100 g butter, melted
• 4 cups of yogurt
• Mint, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Variation of the classic, born from spinach shortage

Peel the potatoes, cut into 1 x 1 cm cubes and pre-boil for about 10 minutes. Wash the spinach, remove the thick ribs and roughly tear it. Wash the zucchini, quarter it lengthwise and cut it into 3 mm thick slices. Thinly slice the garlic, cut the sun-dried tomatoes into thin strips and roughly crumble the feta. Toast the pine nuts in a cast iron pan over medium heat until they start to brown. Remove from the pan, leave the heat on and add oil to the pan. Fry the zucchini, briefly sweating with the garlic and tomatoes. Add the pre-cooked potato cubes and the spinach, stir until the spinach has slightly wilted and remove from the heat. Fold in the pine nuts, feta and beaten eggs and season well with salt and pepper. Brush the yufka dough sheets with butter on both sides and line a baking dish with the butter. There should be plenty of butter over the edges. Pour the vegetable mixture into the dish, press down gently, and fold the overhanging dough pieces over the top. Brush generously with butter again. Bake in a preheated oven at 200°C for 20 minutes until golden brown. To serve, mix the yogurt with the mint and serve as a sauce for the casserole. Tip: If desired, you can also serve with fresh white bread.