Courgette, Fennel & Feta Potato Pie
First wash the vegetables and set the oven to 200C.
Then slice the potatoes and the courgettes. You can use a mandolin, as this will give you round even slices. A food processor with a slicer option can also work if you are not too picky about the round shapes. Keep the thickness about ½ the width of your pinkie finger.
In a medium sized pan sauté the fennel and the leeks with 2 tbsp. of olive oil until they are soft. Add in the sliced potatoes and keep cooking and stirring until the potatoes start sticking to the bottom of the pan.
Then in a Pyrex dish add a layer of baking parchment. This will make pie lifting easier once it is ready and golden. Add in the potato and fennel/ leek mix making sure to spread them in an even layer.
In a bowl crack 4 eggs. Add the milk and crumble the feta cheese. Set aside 1 cup of this mixture. You will need to glaze the top layer of the pie.
Move on the herbs and spring onions. Mix them in the bowl and make sure that they are evenly dispersed in the mixture. Then add the sliced courgettes and the oregano but leave aside enough courgette slices to cover the top layer with a roof tile effect. Lastly, brush the mixture of feta and egg evenly.
Pop the tray in the preheated oven and bake for 1h or more until it is golden brown. It can be enjoyed hot as a main dish or cold/ room temperature as an afternoon snack.