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, bakedMediterranean 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. ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.