👨‍🍳 作り方

1. 1

   Preheat oven to 200°C (400°F). Lightly grease a baking dish.

   💡 プロのコツ: A round or rectangular baking dish works well.
2. 2

   In a large bowl, combine the sliced potatoes, chopped onion, crumbled feta cheese, kajmak (or sour cream), eggs, 2 tbsp of olive oil, salt, pepper, and Vegeta. Mix well to ensure all ingredients are evenly distributed.

3. 3

   Lay one sheet of phyllo dough in the prepared baking dish, brushing it lightly with olive oil. Repeat with 4 more sheets, layering them and brushing each with oil.

   💡 プロのコツ: Work quickly to prevent the phyllo from drying out.
4. 4

   Spread half of the potato and cheese mixture evenly over the layered phyllo dough.

5. 5

   Layer the remaining 5 sheets of phyllo dough on top of the filling, brushing each with olive oil.

   💡 プロのコツ: Ensure the top layer is well-oiled for a crispy finish.
6. 6

   Spread the remaining potato and cheese mixture evenly over the top layer of phyllo.

7. 7

   Brush the top layer generously with olive oil and lightly with water. Score the top layer of dough into serving portions.

   💡 プロのコツ: Scoring helps to cut the pie easily after baking.
8. 8

   Bake for 45-60 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork.

9. 9

   Let the pie rest for 10-15 minutes before slicing and serving.

   💡 プロのコツ: Serve warm as a main dish or a side.