Athenian Moussaka

Rate this recipe

Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • cups finely chopped meat (ham, salami, hamburger, in any desired proportions)
  • ½ pint ricotta cheese
  • ½ pint cottage cheese
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped fresh parsley
  • ½ cup chopped green onions
  • 2 tablespoons chopped chives
  • 3 ounces (1-pint carton) alfalfa sprouts
  • ½ pound grated Monterey Jack cheese


  • 3 eggs, well beaten
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon good-quality Indian curry powder
  • 1 teaspoon salt, more or less, according to the amount of salami or ham used


Presoak a small clay pot, top and bottom, in water for 15 minutes.

Place alternate layers of the meat, cottage cheese, ricotta, mint, parsley, green onions, chives, aHaHa sprouts, and Monterey Jack cheese in the presoaked pot. Combine the remaining ingredients and add.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 35 minutes.

Part of