Family Layered Potato Bake with Tomato Chicken, Spinach and Oregano Cottage Cheese Crust

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Grease a large baking dish with the butter and set aside.

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   2. Place the sliced potatoes in a pot with water and a pinch of salt. Bring to a boil and cook for 8 minutes, just until barely tender. Drain carefully and set aside.

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   3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Add the garlic and cook for 30 seconds more.

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   4. Add the diced chicken, sweet paprika, dried thyme, 1 teaspoon salt, and black pepper. Cook for 5 to 6 minutes, stirring, until the chicken loses its raw color.

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   5. Add the crushed tomatoes and tomato paste. Mix well and cook over medium-low heat for 8 minutes until thick and saucy. Remove from the heat.

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   6. In another skillet, heat the remaining 1 tablespoon olive oil. Add the spinach and sauté for 2 to 3 minutes until wilted. Add a pinch of salt and drain off any excess liquid.

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   7. In a bowl, mix the cottage cheese, mozzarella, Parmesan, egg, milk, and dried oregano until creamy.

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   8. To assemble, spread a thin layer of the chicken sauce on the bottom of the baking dish. Arrange half of the potatoes, then half of the tomato chicken, and then all of the spinach. Cover with the remaining potatoes and finish with the rest of the tomato chicken.

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   9. Spread the cottage cheese mixture evenly over the top and sprinkle with the breadcrumbs to create a light crust.

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    10. Bake for 35 minutes at 200 °C / 400 °F, until the top is golden and bubbling and the potatoes are fully tender.

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    11. Let rest for 10 minutes before serving so the bake can set and slice more neatly.