Greek potato hack cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Peel, wash and dice the potatoes (approx. 1.5 x 1.5 cm). Heat 2 tablespoons of oil in a frying pan and crumble the minced meat coarsely. Brown while turning. Add onion and garlic and fry. Season with salt and pepper. Take the mince out of the pan and put it aside

2. 2

   Heat 2 tablespoons of oil in a frying pan, add potatoes and fry over a low to medium heat for 12-15 minutes, turning. Season with salt and pepper. Remove from the pan

3. 3

   Let the dough sheets rest at room temperature for about 10 minutes. Coarsely crumble 100 g feta. Drain the pepperoni and cut into rings. Finely crumble 100 g feta. Mix sour cream, finely crumbled feta and eggs with the whisk of the hand mixer. Season vigorously with salt, pepper and nutmeg. Wash and halve the tomatoes

4. 4

   Melt the butter. Remove 6 strudel dough sheets from the package. Wrap the rest well and put it in the fridge. Grease a quiche dish (26 cm Ø, with lift-off base). Place the dough sheets individually slightly offset in the mould so that the edges of the dough hang over the edge of the mould. Brush each sheet of dough individually with a thin layer of butter

5. 5

   Sprinkle the base evenly with breadcrumbs. First spread the chopped mass, then the potatoes and tomatoes evenly on top. Sprinkle with pepperoni and feta. Pour the icing evenly over it. Loosely fold up the protruding edges of the dough

6. 6

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes on the bottom shelf. Cover the last 10 minutes if necessary. Garnish as desired with pepperoni, roasted pine nuts and marjoram

Nutrition Facts

KCAL
310 kcal

CARBS
18 g

FATS
19 g

PROTEINS
17 g