The recipe calls for Kasseri cheese, a dry, crumbly sheep’s milk cheese that melts readily. Feta cheese can substitute.
1 – 2 T olive oil
2-1/2 c chopped onion
1 T fresh chopped oregano, or 1 t dried oregano
1 t salt
2 c tomatoes, chopped
4 c potatoes, (peeled and) cubed
4 c green beans, trimmed
1/4 c fresh chopped parsley
1/2 c kasseri cheese, grated, or feta cheese, crumbled, or to taste
1/4 c lemon juice, or more, to taste
black pepper, to taste
1. Heat the oil in a nonreactive soup pot. Stir in the onions and garlic. Sauté over low heat for about 10 minutes, or until the onions are translucent, stirring often to prevent sticking. Add the oregano, salt, tomatoes, potatoes, and beans. Bring to a simmer, cover, and cook for about 20 minutes, until the potatoes and beans are tender and the tomatoes have become saucy.
2. Just before serving, stir in the parsley, grated kasseri cheese, lemon juice, and pepper. If you’re using feta cheese, just sprinkle it on top.