Greek Potato Casserole, Crusty Bread and Greek Salad, Serve with a Nice Red Table Wine

My son-in-law is Greek and he taught me to make this dish which is a variation of Scalloped Potatoes
but this is truly a whole meal casserole. You can add spinach and it really good in it. I add a vegetable always and chicken.  If you want please add a great salad. I love a variety of greek salads. Crusty bread and a nice red wine. Yum

This Greek Potato Casserole recipe

 

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Ingredients

For the chicken marinade

• ½ pound boneless skinless chicken thighs
• Zest of ½ a lemon
• Juice of ½ a lemon
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
  
• Salt and pepper

For the casserole

• 2 pounds small red potatoes, cleaned and scrubbed; larger ones cut in quarters, smaller ones can remain whole or cut in half
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon Salt and pepper
• ¼ cup chopped pitted kalamata olives
• ½ dry pint grape tomatoes, halved
• ½ cup crumbled feta cheese
• ½ cup chopped baby spinach

Preparation

For the chicken marinade

1. Add the chicken to a large resealable plastic bag.

2. Whisk the remaining ingredients together in a small bowl and pour into the bag with the chicken.

3. Seal and set aside to marinate for at least an hour, up to overnight.

4. Heat a large skillet over medium-high heat and place the marinated chicken in the pan. Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside.

For the casserole

1. Preheat oven to 375°F.

2. Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated.

3. Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine.

4. Transfer the mixture to a 9 x 9 or similar sized baking dish. Cover with foil and bake for 40 minutes.

5. Remove the foil, increase the temperature to 400°F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges.

6. Remove from oven, top with chopped spinach and serve.

Calories: 461 Fat: 21g Cholesterol: 70mg Sodium: 914mg Vitamin C: 65% Carbohydrates: 49g Fiber: 5g Protein: 20g Potassium: 1529mg

Crusty Country BreadINGREDIENTS

• 1 ounce of fresh yeast or 2 tablespoons of dry yeast

• 1/2 cup (4 fl.oz) of lukewarm water

• 1/2 cup (62g) of flour (whatever type used for bread)

• 2 1/5 pounds (1 kilo / 8 cups) of bread flour (whole wheat, barley, white, corn, or other)

• 1 tablespoon of salt

• 2 1/2 cups (20 fl.oz) of lukewarm water

• 2 tablespoons of milk

• 2 tablespoons of olive oil

• 2 tablespoons of honey

• Prep Time: 200 minutes

• Cook Time: 30 minutes

3	tablespoons extra virgin olive oil
1½	tablespoons lemon juice
1	clove garlic—minced
½	teaspoon dried oregano
¼	teaspoon sea salt
¼	teaspoon freshly ground black pepper, and extra for garnish
3	tomatoes—cut into wedges
¼	red onion—sliced into rings
½	cucumber—sliced into thick half-moons
½	green pepper (capsicum)—julienned
4	oz (120g) feta cheese—cut into small cubes
16	kalamata olives