INGREDIENTS:2 gal. Mediterranean Potato Souffle Batter (recipe follows)
2 qts. green bell peppers, diced, sauteed
1 qt. olives, pitted, ripe or green, chopped
1 ½ qts. feta cheese, crumbled
13 Tbsp. oregano, dried
48 8-oz. phyllo cups or pastry cups, baked
Mediterranean Potato Souffle Batter (yields 3 gallons):
2 gal. prepared Potato Pearls®
½ cup olive oil
1 gal. onions, minced
¼ cup garlic salt
2 Tbsp. cracked black pepper
48 whole eggs, beaten (or 6 lbs. pasteurized whole eggs)
1 ½ qts. Parmesan cheese, grated
2 cups parsley, chopped DIRECTIONS:Reserve prepared Potato Pearls™. Saute onions in olive oil for 5 to 7 minutes; remove from heat. Add garlic, salt and black pepper. Allow to cool. Add cooled onions to reserved potatoes, along with remaining batter ingredients. Mix well.
For potato cups, preheat oven to 375°F. Combine Mediterranean Potato Souffle Batter with next 4 ingredients in a large bowl. Mix well. Arrange baked phyllo or pastry cups on oiled sheet pans. Portion 1 cup of mixture into each phyllo cup. Bake for 22 to 25 minutes. Let rest for several minutes before serving. SERVINGS:48 portions, 8 oz. each. From: PHOTO CREDIT:Photo Credit: BASIC AMERICAN FOODS