Layered potatoes with pork and feta

Name: Layered potatoes with pork and feta
Ingredients: 2000 ml water; 1 kg potatoes; 30 ml oil; 1 medium onion (150 g); 1 medium bell pepper (150 g); 1 celery stalk (40 g); 500 g ground pork; 150 ml white wine; 100 g tomato paste; 2 garlic cloves (6 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g parsley; 10 g butter; 250 g feta cheese

Meat - Layered potatoes with pork and feta by Safta E. - Recipia

Layered potatoes with pork and feta have a feta topping, and the dish spends 30 minutes in the oven. Underneath are boiled potatoes and pork cooked with wine and vegetables, with a soft middle beneath the browned top. I prefer slightly thicker potato slices, so I can layer them without breaking them. Preparation: 20 minutes. Cooking: 78 minutes. Resting: 30 minutes. Total time: 128 minutes. Serves: 4. About 840 kcal and 36 g protein per serving.

Ingredients

2000 ml water
1 kg potatoes
30 ml oil
1 medium onion (150 g)
1 medium bell pepper (150 g)
1 celery stalk (40 g)
500 g ground pork
150 ml white wine
100 g tomato paste
2 garlic cloves (6 g)
1 teaspoon salt
1/2 teaspoon ground pepper
15 g parsley
10 g butter
250 g feta cheese

Preparation

1. Boil the potatoes in their skins in 2000 ml water for 25 minutes, until a fork slides into them easily. Drain and leave to cool for 20 minutes. 2. Peel the onion, remove the seeds from the pepper and trim the celery, then dice the vegetables. Sauté them in 30 ml oil for 5 minutes, until softened. Add the ground pork and 150 ml white wine; cook for 8 minutes, until the meat changes color and the wine has almost evaporated. 3. Add the tomato paste, crushed garlic, salt and pepper. Simmer the mixture for 10 minutes, stirring from time to time, then stir in the chopped parsley. 4. Peel the potatoes and slice them. Grease an ovenproof dish with butter, then layer the potatoes, feta and meat, finishing with potatoes and a layer of feta. 5. Bake at 180°C for 30 minutes, until browned spots appear on the feta topping. Leave the dish to rest for 10 minutes before serving.

Notes

Keep covered in the refrigerator for up to 3 days; you can boil the potatoes a day ahead and refrigerate them once they have cooled. Choose waxy potatoes that hold their shape after boiling; very floury ones can crumble when sliced. Feta varies a lot in saltiness, so taste the meat before adding more salt. If the vegetables release water in the pan, keep cooking until it has almost evaporated, then add the tomato paste. The wine goes into the sauce as it cooks; you can use the same amount of water instead of the 150 ml. If you need the meal ready at a set time, start about two hours ahead, since boiling, cooling and baking all take time. Feta and butter mean the dish contains dairy. We served it with pickles; a green salad would also go well.