Recipe by Sarah Chana
This is a beautiful and delicious side dish, with layers of golden brown dough, magenta beets and white potatoes. If you do not like beets, you can substitute broccoli instead, for an equally delicious and beautiful dish. If you make it a dairy dish, you can serve it with sour cream, but it is wonderful as is.
- 1⁄2 lb phyllo dough (approximately)
- olive oil
- 4 medium-large beets, peeled and sliced into 1/4-inch slices. (boiled or roasted until tender) or 2 lbs broccoli, steamed (spears or pieces, do not use chopped broccoli, choose EITHER broccoli OR beets, don't use both!)
- 2 lbs potatoes, peeled, chopped
- 1⁄3-1⁄2 cup olive oil
- 3 -4 tablespoons wine vinegar
- 1 1⁄2 teaspoons salt
- 10 garlic cloves, peeled and minced
- 1 1⁄2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- Defrost phyllo dough and set aside in refrigerator until ready to use.
- Prepare beets or broccoli and set aside.
- Boil potatoes until cooked through. Drain, reserving 1/2 cup of the cooking water. Put them into a large bowl and mash, adding the ½ cup of water.
- While continuing to mash them, slowly add the oil and vinegar, salt, garlic, capers and parsley. Taste to adjust seasoning.
- Place several layers of phyllo dough (6 to 8) in a 9" x 13" baking pan, brushing with olive oil between layers.
- Top with ½ of the potato mixture, and spread till smooth.
- Above that, add half the beets or broccoli, in a smooth layer.
- Top with 4 layers of phyllo (optional), brushing with olive oil between layers.
- Add the remaining potato mixture, smoothed down, followed by the remaining beets or broccoli.
- Top the entire pan with another 8 (or so) layers of phyllo dough, brushing olive oil between layers. Tuck the ends of the phyllo dough around the pan so that looks lovely.
- Bake at 400F until golden brown, about 35 minutes.
- Let cool at least 20 minutes before serving.