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. ...

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