Fennel Casserole Under Potato Blanket

Clean the fennel bulbs and cut lengthwise into 1 cm thick slices, blanch in salted water for five minutes. Now drain and spread evenly on a well-oiled baking sheet, season only sparingly with salt (the feta cheese is already quite salty), but season generously with pepper. Now evenly distribute the pine nuts, coarsely chopped olives as well as the crumbled cheese on the fennel bed. Mix the yogurt and eggs thoroughly and pour over the top. Cook the mashed potatoes according to the package instructions, mix with the remaining olive oil and the finely chopped fennel greens and finally spread as a cover over the casserole. Put the baking tray in the oven at 180 °C, bake the casserole for about 45 min until it is thoroughly hot, the egg-yogurt has set and the cover of mashed potatoes has turned golden brown.

Serving: A colorful mixed leaf salad and stick white bread.

Tip: Use creamy natural yogurt for an even finer result!

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