Beautiful Potato-Beet or Potato-Broccoli Layers (In

Name: Beautiful Potato-Beet or Potato-Broccoli Layers (In Phyllo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb phyllo dough (approximately); olive oil; 4 medium-large beets, peeled and sliced into 1/4-inch slices. (boiled or roasted until tender) or 2 lbs broccoli, steamed (spears or pieces, do not use chopped broccoli, choose EITHER broccoli OR b…; 2 lbs potatoes, peeled, chopped; 13-½ cup olive oil; 3 -4 tablespoons wine vinegar; 1 ½ teaspoons salt; 10 garlic cloves, peeled and minced; 1 ½ tablespoons capers, drained; 2 tablespoons chopped fresh parsley

Servings: persons

1
["Defrost phyllo dough and set aside in refrigerator until ready to use.", "Prepare beets or broccoli and set aside.", "FILLING:", "Boil potatoes until cooked through.", "Drain, reserving 1/2 cup of the cooking water.", "Put them into a large bowl and mash, adding the 1/2 cup of water.", "While continuing to mash them, slowly add the oil and vinegar, salt, garlic, capers and parsley.", "Taste to adjust seasoning.", "CONSTRUCTION:.", "Place several layers of phyllo dough (6 to 8) in a 9"" x 13"" baking pan, brushing with olive oil between layers.", "Top with 1/2 of the potato mixture, and spread till smooth.", "Above that, add half the beets or broccoli, in a smooth layer.", "Top with 4 layers of phyllo (optional), brushing with olive oil between layers.", "Add the remaining potato mixture, smoothed down, followed by the remaining beets or broccoli.", "Top the entire pan with another 8 (or so) layers of phyllo dough, brushing olive oil between layers.", "Tuck the ends of the phyllo dough around the pan so that looks lovely.", "Bake at 400F until golden brown, about 35 minutes.", "Let cool at least 20 minutes before serving."]

3470

kcal

Calories

325

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 lb phyllo dough (approximately), olive oil, 4 medium-large beets, peeled and sliced into 1/4-inch slices. (boiled or roasted until tender) or 2 lbs broccoli, steamed (spears or pieces, do not use chopped broccoli, choose EITHER broccoli OR beets, don't use both!), 2 lbs potatoes, peeled, chopped, and more.

Yes, Beautiful Potato-Beet or Potato-Broccoli Layers (In Phyllo) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beautiful Potato-Beet or Potato-Broccoli Layers (In Phyllo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions