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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roll out the first phyllo sheet and spread it on an oiled baking pan. Oil the phyllo sheet and then roll out the second phyllo sheet and spread it over the first one. Both phyllo sheets should come up above the borders of the baking pan. | 2. Mix the potatoes, courgette, cheese and mint thoroughly in a large bowl. Add salt and pepper to taste. Carefully spoon this mixture over the phyllo. (You can also make this by making seasoned layers of alternating vegetables ~ very pretty when sliced!). | 3. Pour over the cup of milk, fold the remaining parts of the phyllo sheets inside the pan and bake in preheated oven in 200°C until the potatoes are tender (around 1 - 1 1/2 hour). Add a little extra milk if it seems to dry out before it's done cooking. | 4. Serve warm with a salad and fresh bread! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		cut	-	-	-	-
courgette	1		cut	-	-	-	-
mint	1	bunch	chopped	-	-	-	-
milk	250			37210.0	2915.8	1921.5	1994.7
feta cheese	570	g	grated crumbled	1504.8	23.313000000000002	80.997	121.296
salt black pepper				-	-	-	-
phyllo dough	2	sheets		113.62	19.988	2.698	2.28
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.