Beautiful Potato-beet Or Potato-broccoli Layers (in Phyllo)

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1/2 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
• 1/3-1/2 cup olive oil
• 3 -4 tablespoons wine vinegar
• 1 1/2 teaspoons salt
• 10 garlic cloves, peeled and minced
• 1 1/2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley

Recipe

• 1 defrost phyllo dough and set aside in refrigerator until ready to use.
• 2 prepare beets or broccoli and set aside.
• 3 filling:
• 4 boil potatoes until cooked through. drain, reserving 1/2 cup of the cooking water. put them into a large bowl and mash, adding the ½ cup of water.
• 5 while continuing to mash them, slowly add the oil and vinegar, salt, garlic, capers and parsley. taste to adjust seasoning.
• 6 construction:.
• 7 place several layers of phyllo dough (6 to 8) in a 9" x 13" baking pan, brushing with olive oil between layers.
• 8 top with ½ of the potato mixture, and spread till smooth.
• 9 above that, add half the beets or broccoli, in a smooth layer.
• 10 top with 4 layers of phyllo (optional), brushing with olive oil between layers.
• 11 add the remaining potato mixture, smoothed down, followed by the remaining beets or broccoli.
• 12 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.
• 13 bake at 400f until golden brown, about 35 minutes.
• 14 let cool at least 20 minutes before serving.