Greek potato hack cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel onion, garlic and potatoes. Wash the potatoes and cut into 1-2 cm small cubes. Finely dice onion and garlic. Heat 2 tablespoons of oil. Fry the minced meat in it until crumbly. Fry onion and garlic.

2. 2

   Stir in chili flakes. Season with salt, take out. Heat 2 tablespoons of oil in the frying fat and fry the potatoes for 12-15 minutes. Season with salt and pepper.

3. 3

   Let the dough sheets rest at room temperature for 10 minutes. Crumble the feta. Cut pepperoni into rings. Mix sour cream, half feta and eggs until smooth. Season with salt and pepper. Wash and halve tomatoes

4. 4

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease the quiche mould with lifting base (26 cm Ø). Melt 2 tablespoons of butter. Place a sheet of dough in the mould so that the edges of the dough hang slightly over the edge of the mould.

5. 5

   Spread the dough sheet with butter. Place the rest of the pastry sheets on top of each other, slightly offset, and brush each sheet with butter.

6. 6

   Spread breadcrumbs on the floor. Spread the breadcrumbs on the floor, first minced, then potatoes, the rest feta, tomatoes and finally pepperoni. Fold the protruding edges of the dough over the filling. Bake in the oven on the lowest shelf for about 40 minutes.

7. 7

   After about 30 minutes, sprinkle with pine nuts and cover with aluminium foil if necessary.

Nutrition Facts

KCAL
320 kcal

CARBS
19 g

FATS
19 g

PROTEINS
17 g