Name: Potato Pie (Patatopita)
Yield: Serves 8 to 10
Cuisine: Greece
Ingredients: 1 cup (240 ml) plain full-fat yogurt, preferably sheep’s milk; 3 to 4 cups (720 ml to 1 L) water or vegetable broth; 1 cup (240 ml) olive oil, plus more for oiling the pan; ¼ cup (25 g) toasted whole-wheat bread crumbs; 5 pounds (2.5 kg) medium baking potatoes, cut into ¼-inch (0.6-cm) slices; Salt (optional); 5 eggs, lightly beaten; 1 teaspoon freshly ground black pepper; 1 pound (500 g) feta cheese, crumbled; 3 tablespoons milk

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

This very rustic version of a gratin dauphnois—with olive oil, feta, eggs, and yogurt—originates from Volos in central Greece. It is my husband’s childhood comfort food, baked by his mother, Athanasia Moraitis, following a recipe from her mother-in-law. We try to bake it only when we have guests, hoping that they will eat most of it. We can’t help ourselves and will guiltily devour any leftovers. Serve with just a light salad, as this is quite a substantial dish.