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Feta Gratin

Feta, olives and red onions combined with rosemary, fried mushrooms and Potato Gratin. Prepare the tzatziki and finish with good quality bread for a Greek feast.



Serves 4:

  • 800 g Potato Gratin Deluxe
  • 1 cloves of garlic, grated
  • 2 mushrooms
  • 150 g feta
  • ½ red onion, finely sliced
  • 75 g pitted olives
  • 3 sprigs of fresh rosemary
  • Olive oil


Frying Pan
middle temperature, 5 minutes
220 °C, 20-25 minutes
  1. Pre-heat the oven to 220 °C.
  2. Slice the mushrooms and heat the olive oil in a pan; add a few sprigs of rosemary to the hot oil. Fry the mushrooms over a medium until crisp but do not allow to brown.
  3. Mix the Potato Gratin with garlic and place half in a grating dish.
  4. Top with a layer of mushrooms and then arrange the rest of the Potato Gratin on top.
  5. Top the gratin with the remaining mushrooms, olives, red onions and feta.
  6. Cook on the middle shelf for approx. 20–25 minutes.
  7. Drizzle with olive oil and serve with bread, tzatziki and a good salad.