INGREDIENTS
- 1 cup EPIROS Light cheese, crumbled
- 4 tbsp EPIROS Kefalograviera PDO, grated
- 3 eggs
- ½ cup vegetable oil
- ½ cup yogurt
- 1 cup + 2 tbsp flour
- 1 sachet baking powder
- 1 tbsp olive oil
- 1 green pepper, diced
- 5-6 sun-dried tomatoes, finely chopped
- 2 tbsp mint, finely chopped
- 2 tbsp dill, finely chopped
- Salt & pepper, freshly ground
EXECUTION
Pre-heat the oven to 180°C. Heat the olive oil in a non-stick pan and sauté the green pepper until soft.
Gently beat the eggs with the vegetable oil and yogurt in a food processor or with a hand-held mixer. When the mixture becomes smooth, add the flour and the baking powder and continue beating.
Stop the mixer and add the grated EPIROS Kefalograviera PDO cheese and EPIROS Light cheese, the sautéed pepper and tomatoes, the herbs and seasoning. Stir it all in and empty the mixture into a greased and floured cake tin (10 x 25cm). Bake for approx. 40-50 minutes, without opening the oven. Serve hot or just warm.
Tip: This cake may be used as hors d’oeuvres: slice the cake and then cut each slice in four. Secure a small roll of ham and a pitted green olive on each piece with a toothpick.
