This is classic Greek comfort food with its farm-fresh eggs, olive oil, feta cheese and potatoes.

Serves 8 to 10

    • 1 cup olive oil
    • 4 tablespoons toasted whole-wheat breadcrumbs
    • 5 pounds medium baking potatoes, thinly sliced (1/4-inch slices)
    • 3 to 4 cups water or chicken stock
    • 1 cup yogurt
    • 5 eggs, lightly beaten
    • 1 pound feta cheese, crumbled
    • 2 to 3 teaspoons Aleppo pepper or plenty of freshly ground black pepper
    • salt
    • 3 tablespoons milk

Preheat the oven to 400 F. Oil a large 13-inch round (or equivalent square) pan and sprinkle with half the breadcrumbs.

In a large pot cook the potatoes in water or stock that just covers them, for 10 minutes and drain.

Lay half the potatoes in the pan.

In a bowl mix the oil with the yogurt and eggs—reserving three tablespoons of the eggs—the cheese and plenty of pepper. Taste and add salt if needed (usually feta is quite salty).

Pour a little less than half the egg and cheese mixture over the layer of potatoes. Arrange the remaining potatoes on top, and pour the rest of the egg-cheese mixture over them. In a bowl mix the remaining egg with the milk and pour over potatoes, sprinkling with the rest of the breadcrumbs.

Bake for 10 minutes, reduce the temperature to 375, and continue baking for about 50 minutes, until golden brown and firm. Serve hot, warm, or at room temperature.


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