Ingredients:

1 leek

3 carrots

1 red pepper

A handful of chives

4 potatoes

50g (1.76oz) spinach

A bunch of dill and parsley

4 eggs

1/2 teaspoon salt

4 tablespoons olive oil

4 tablespoons flour

1 teaspoon baking powder

4 tablespoons milk

1/2 teaspoon dried basil

Dried garlic, to taste

Black pepper, to taste

100g cheese (type unspecified, likely a hard cheese for grating)

100g mozzarella cheese

1 tablespoon mayonnaise

1 tablespoon Greek yogurt or sour cream

Additional dill for garnish

1 garlic clove

Instructions:

Preheat your oven to 180°C (356°F).

Prepare your vegetables: Thinly slice the leek, dice the carrots and red pepper, and chop the chives. Peel and grate the potatoes.

Roughly chop the spinach, dill, and parsley.

Place the grated potatoes in a colander and press to squeeze out as much water as possible.

In a large mixing bowl, beat the eggs with salt, olive oil, flour, and baking powder until well combined.

Add milk, dried basil, dried garlic, and black pepper to the egg mixture and whisk again until smooth.

Fold the prepared leek, carrots, red pepper, chives, spinach, dill, and parsley into the egg mixture. Ensure the vegetables are well coated.

Transfer the mixture to a greased baking dish.

Spread evenly.

Sprinkle both the unspecified cheese and mozzarella cheese over the top of the vegetable mixture.

Bake in the preheated oven for about 30 minutes, or until the casserole is set and the cheese on top is golden brown.

While the casserole is baking, prepare the sauce by combining mayonnaise, Greek yogurt or sour cream, chopped dill, and minced garlic in a small bowl. Mix well.

Once the casserole is done, let it cool slightly before slicing.

Serve the casserole warm with a dollop of the prepared sauce on top.