Greek Roasted Biftekia Stuffed w/Feta & Potatoes - Μπιφτέκια Γεμιστά με Φέτα & Πατάτες κόκκινη σάλτσ

feta cheese

🥗Healthier: low-fat feta

💰Cheaper: ricotta cheese

Low-fat feta reduces calories while maintaining flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

bread crumbs

🥗Healthier: oat flour

💰Cheaper: crushed crackers

Oat flour is gluten-free, while crushed crackers can be more economical.

Prepare the potatoes by peeling and cutting them into medium-sized cubes.

Soak the potatoes in a large bowl of cold water to prevent sticking during baking, changing the water a couple of times.

Drain the water and drizzle 30 ml (2 tablespoons) of olive oil over the potatoes.

Add half of the chopped onion, half of the turmeric, and half of the allspice to the potatoes.

Add half of the sugar, rub the remaining dried oregano and thyme or basil between your palms and sprinkle over the potatoes, and season with salt and pepper to taste.

Pour 200 ml of the tomato sauce over the potatoes and mix well with a large spoon.

Cover the bowl with plastic wrap and refrigerate for half an hour to let the herbs infuse the potatoes.

Prepare the meat mixture by soaking the stale bread in warm water for 2-3 minutes.

Put the ground beef in a large bowl and add the egg.

Add the remaining chopped onion, the rest of the spices, and sugar, and season with salt and pepper to taste.

Drizzle 30 ml (2 tablespoons) of olive oil and the remaining 100 ml of tomato sauce into the meat mixture.

Use disposable kitchen gloves to avoid cross-contamination.

Remove the crust from the soaked bread and squeeze out most of the water, leaving it slightly moist to help keep the patties juicy.

Add the soaked bread to the meat mixture and knead all the ingredients together until well combined.

Take a handful of the mixture and shape it into a round patty, making a small indentation in the center.

Place a cube of feta cheese in the indentation, press it in, and then seal the patty around the cheese.

Repeat with the remaining meat mixture and feta to make a total of eight patties, ensuring they are all similar in shape, weight, and size.

Keep the stuffed patties in the refrigerator covered with plastic wrap for about one hour before baking to firm up.

For baking, drizzle about 60 ml (4 tablespoons) of olive oil in a large 25x35 cm Pyrex baking dish and spread the marinated potatoes along with their sauce in the dish.

Season the potatoes with salt if needed and bake them in a preheated fan oven at 180°C for 30 minutes since they need more time than the patties.

After 30 minutes, remove the potatoes from the oven without turning it off.

Stir the potatoes with a spoon and add about 200 ml of warm water to create a sauce.

Make some space and gently place the stuffed patties from the refrigerator among the potatoes, being careful not to burn your hands.

Drizzle some of the sauce from the dish over the patties before baking.

Increase the oven temperature to 190°C and return the dish to the oven, baking for an additional 45 to 50 minutes, depending on your oven.

After about 50 minutes, or a total baking time of 80 minutes, the delicious dinner should be ready.

Remove the dish from the oven and sprinkle chopped parsley on top before serving.

Serve the patties warm from the oven with tzatziki, rustic bread, and homemade green olives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens