½ yellow pepper and ½ orange pepper, cut into strips
2 spring onions, finely chopped
2 cloves garlic, minced
1 tsp mint, finely chopped
For the potatoes: choose from 4 different cooking methods: frying (drain on kitchen paper afterwards so they are not too oily), baking (in the oven on greaseproof paper greased with a little oil), boiling, or steaming. Whichever method is used the potatoes should not be overcooked so that they hold their shape.
Set the potatoes aside. Put a little oil in a frying pan and cook the tomatoes, peppers, spring onions, garlic and mint for approximately 5 minutes until softened.
Put a layer of potatoes in the bottom of a Pyrex dish, season with salt and pepper and top with a layer of 2-3 Tbsp yogurt and we add a layer of peppers. Repeat with another layer of potatoes, yogurt and peppers and finish with a layer of feta cheese.
Bake in a hot oven at 180 degrees C for 25’, then sprinkle with the Parmesan and bake for approximately 10’ more. Leave to rest and firm up for at least 10’ before serving.