Kartopliana Nachynka

This Kartopliana Nachynka is a classic Greek-style potato and cheese filling that brings rustic, home-style comfort to your table. Featuring tender mashed potatoes blended with caramelized onions and rich cheese, it offers a perfect balance of creamy texture and savory depth. The dish is versatile, serving beautifully as a stuffing for green peppers, cabbage leaves, or potato skins, or simply as a robust side dish. Made with simple ingredients like potatoes, onions, butter or oil, and cheese, it is an ideal choice for holiday gatherings or cozy weeknight dinners. The filling holds up well when refrigerated, making it excellent for meal prep or using leftovers in creative breakfast ideas.

Cuisine: Greek

Courses: Side Dishes

Difficulty: Intermediate

Servings: 10

Calories: 115.5

Dietary: Gluten-free, Vegetarian

Description

This Kartopliana Nachynka is a classic Greek-style potato and cheese filling that brings rustic, home-style comfort to your table. Featuring tender mashed potatoes blended with caramelized onions and rich cheese, it offers a perfect balance of creamy texture and savory depth. The dish is versatile, serving beautifully as a stuffing for green peppers, cabbage leaves, or potato skins, or simply as a robust side dish. Made with simple ingredients like potatoes, onions, butter or oil, and cheese, it is an ideal choice for holiday gatherings or cozy weeknight dinners. The filling holds up well when refrigerated, making it excellent for meal prep or using leftovers in creative breakfast ideas.

Ingredients

6 md Potatoes; 5 Large May Be
2 lg Onions
0.5 c Oil OR 1/4 lb Butter (1 Stick)
1 c Cheddar Cheese, Shredded OR 1 c Dry Bryndzia (Sheep's Milk Cheese)
2 ts Salt
2 ts Ground Black Pepper

Directions

1
Peel the potatoes and cut them into quarters.
2
Place the potato quarters in a large pot, cover with water, and bring to a boil.
3
Cook the potatoes until tender and soft, approximately 15-20 minutes.
4
Meanwhile, chop the onions finely.
5
Melt the butter (or heat oil) in a skillet over medium heat.
6
Add the chopped onions to the skillet and cook until golden brown and caramelized.
7
Drain the cooked potatoes thoroughly.
8
Rice the potatoes using a ricer or mash them until smooth.
9
Shred the cheddar cheese or crumble the bryndzia.
10
In a large bowl, combine the riced potatoes, cooked onions, cheese, salt, and pepper.
11
Blend the mixture well until all ingredients are evenly distributed.
12
Allow the filling to cool, stirring occasionally.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 115.5kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.0mg1%
Total Carbohydrate 25.5g9%
Dietary Fiber 3.3g14%
Sugars 1.2g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Storage:** This filling may be refrigerated for 2-3 days. Do not freeze.

**Cheese Substitution:** You can substitute the cheddar or bryndzia with a goat's milk cheese such as feta for a tangier flavor.

**Onion Quantity:** If you love onions, you may use 3 large onions instead of 2.

**Leftover Ideas:** Leftovers can be used to make breakfast cakes, as a filling for baked potato skins, stuffed in green peppers, or rolled into cabbage leaves.

Keywords: kartopliana, nachynka, greek, potato, cheese, filling, stuffing, side dish, onions, bryndzia, cheddar, vegetarian, comfort food, holiday recipe, stuffed peppers, cabbage rolls, leftover ideas

Read it online: https://www.chefs-mate.com/recipe/kartopliana-nachynka-potato-cheese-filling-f/