Ingredients

  • 3 Large Potatoes
  • 300ml Danone NutriDay Plain Yoghurt
  • 100ml Olive oil
  • 10g fresh Thyme
  • Salt & Pepper to season
  • 2 sheets Phyllo pastry
  • 50g Butter
  • 10g Fresh parsley

Method

Phyllo basket
  1. Cut phyllo into 6cm sheets
  2. Brush with olive oil & stack 1 square on top of another at an angle
  3. Place into a mini muffin mold & bake for 15 min
Potato Salad

  1. Boil potatoes for 30 min or until soft, then peel
  2. Cut into 5cm squares
  3. Chop parsley & thyme together
  4. Fry potatoes & herbs together till golden brown in butter
  5. Season to taste
Stack

  1. In basket put potatoes & layer with yoghurt
  2. Add one more layer of potatoes 
and top with last layer of yoghurt