Greek Lasagna
Ingredients
Preparation steps
Put flour into a bowl, create a well in the center and add eggs, lemon juice, salt and 100 ml (approximately 3.4 ounces) of water. Knead into a smooth dough, shape into a ball, wrap in plastic and chill for 30 minutes.
Roll out dough on a floured surface and use a cookie cutter to cut out disks, 23 cm (approximately 9 inches) in diameter.
Bring a large pot of salted water to boil. Cook dough disks in boiling water for 4 minutes. Remove and drain on paper towels.
Rinse tomatoes and pat dry. Slice olives. Rinse and mince parsley and dill. Combine half the parsley and dill with feta. Heat oil in a pan and cook minced meat with remaining herbs. Season with salt and pepper.
Cut peppers in half, remove seeds and ribs and dice flesh. Rinse zucchini washed, trim ends and slice Combine vegetables with tomatoes and season with salt and pepper. Melt butter in a pan and whisk in milk.
Grease a 23 cm (approximately 9 inch) springform with butter. Add a disk of dough and brush with butter mixture.
Layer meat mixture, dough, cheese and vegetable mixture, brushing each disk of dough with butter. Use remaining dough to create shapes for decoration and place on top of final layer. Prick with a form several times and bake in an oven preheated to 175°C (approximately 350°F) for 40 minutes, until golden brown.
Remove, let cool and release from pan. Slice and serve.
