6 large potatoes, grated
1 large carrot, grated
1 large Spanish onion, finely chopped
1 stick celery, finely diced
1½ cups Feta cheese, crumbled
¾ cup Parmesan cheese, freshly grated
8 eggs, lightly beaten
1 tblsp soy sauce
salt
white pepper
 

Grate the potatoes and divide into 3 equal amounts. Grate the carrot, finely chop the Spanish onion, and dice the celery (divide the carrot, onion and celery into 2 equal amounts of each).

In a large baking dish, layer the potato, carrots, onion and celery. Crumble half the feta cheese over the top and season to taste. Repeat, then finish with a final layer of grated potato.

Lightly beat the eggs with 1 tblsp of soy sauce. Pour the egg mixture over the vegetable layers. Grate the Parmesan cheese and sprinkle over the top.

Bake in a moderate oven (180° C) for approximately 45 minutes, or until set and golden brown on top.

*LSD = Light Supper Dish
This is one of my many "creations" using whatever I happen to have available in the 'fridge or larder. It is so easy to prepare, and is delightful either hot from the oven or eaten cold next day as a light lunch.