Beautiful Potato-Beet or Potato-Broccoli Layers (In Phyllo)
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
12-16
ingredients
- 1⁄2 lb phyllo dough (approximately)
- olive oil
-
Filling
- 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
- Defrost phyllo dough and set aside in refrigerator until ready to use.
- Prepare beets or broccoli and set aside.
-
FILLING:
- 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.
-
CONSTRUCTION:
- 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.
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RECIPE SUBMITTED BY
<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher & Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher & Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p>
<p>Saralaya</p>