Directions:
- Roll out the first phyllo sheet and spread it on an oiled baking pan. Oil the phyllo sheet and then roll out the second phyllo sheet and spread it over the first one. Both phyllo sheets should come up above the borders of the baking pan.
- Mix the potatoes, courgette, cheese and mint thoroughly in a large bowl. Add salt and pepper to taste. Carefully spoon this mixture over the phyllo. (You can also make this by making seasoned layers of alternating vegetables ~ very pretty when sliced!).
- Pour over the cup of milk, fold the remaining parts of the phyllo sheets inside the pan and bake in preheated oven in 200°C until the potatoes are tender (around 1 - 1 1/2 hour). Add a little extra milk if it seems to dry out before it's done cooking.
- Serve warm with a salad and fresh bread!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.07 Kcal (2090 kJ) | ||
| Calories from fat | 171.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.1g | 29% | |
|---|---|---|---|
| Cholesterol | 31.51mg | 11% | |
| Sodium | 659.38mg | 27% | |
| Potassium | 654mg | 14% | |
| Total Carbs | 67.3g | 22% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 5.8g | 23% | |
| Protein | 13.2g | 26% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 1.4mg | 8% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 139.26 Kcal (583 kJ) | ||
| Calories from fat | 47.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 29% | |
|---|---|---|---|
| Cholesterol | 8.79mg | 11% | |
| Sodium | 184mg | 27% | |
| Potassium | 182.5mg | 14% | |
| Total Carbs | 18.78g | 22% | |
| Sugars | 1.4g | 20% | |
| Dietary Fiber | 1.62g | 23% | |
| Protein | 3.68g | 26% | |
| Vitamin C | 3.5mg | 21% | |
| Iron | 0.4mg | 8% | |
| Calcium | 14.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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