Wedge potatoes and couscous

Ingredients
6 fine filo pastry
50 g butter
100 ml sunflower oil
# For the filling:
200 g couscous
500 g potatoes
150 g feta cheese
200 ml freshly milk
2 eggs
Method
Fry the couscous in a saucepan with hot sunflower oil 2-3 minutes until browned and pour 500 ml boiling water. Boil over low heat about 15 minutes. Once the couscous is cooked, put up, it drained and cooled. In a bowl Grate the peeled potatoes in large pieces grater. Transfer cous-Kusa potato, crushing the feta cheese and add the eggs. Pour milk. Pan pan with a diameter of 40 cm. Arrange 2 sheets in the tray, they overlap, and the ends must go beyond the tray so as to cover the filling. Apply and spread the filling, wrapped in phyllo. Greased wedges with sunflower oil and melted butter. Bake in an oven preheated to 200 ° C for approximately 25-30 minutes.
Containers:
Difficulty
Average
Tested
0 users
Author
keit67
26 Jul 2010