Mediterranean Potato Pie
|Potatoes||3 Large, peeled and quartered|
|Whole-wheat flour||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Whole wheat pastry flour||3 Tablespoon|
|Ripe tomatoes||3 Large, chopped|
|Green pepper||1⁄2 , chopped|
|Onion||1 Small, finely chopped|
|Sugar in the raw||1 Tablespoon|
|Mozzarella cheese||1⁄2 Pound, diced|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Dried oregano||1 Tablespoon|
Boil potatoes and mash until smooth.
Mix in flour and blend well; season with salt & pepper.
Press potato mixture in a 1/2 inch thick layer in the bottom of a greased shallow baking dish.
Spoon olive oil over top.
Melt margarine in a skillet and stir in flour.
Add tomatoes, green pepper, onions, sugar, salt, bay leaf, and cloves.
Simmer for 15 to 20 minutes.
Remove bay leaf and cloves.
Spoon tomato sauce over potato mixture.
Top pie with Mozzarella cheese and Parmesan cheese.
Sprinkle with oregano.
Bake in a 350 degree oven for 15 minutes or until top is lightly browned and bubbling.