4 tbsp olive oil
2 large floury potatoes
12 sardines, gutted, backbone and head removed
3 tomatoes, deseeded and cut into quarters
1 large spring onion, thinly sliced
1 tbsp oregano leaves
3 oz Myzithra cheese
1. Pre-heat the oven to 425 F
2. Add the oil to a pre-heated oven-safe frying pan. Layer the potatoes so they cover the base of the pan, overlapping as you go so they stick together. Leave to cook in the oven for a few minutes or until the base starts to brown.
3. Lay the sardines on top skin side up followed by the tomatoes and onion. Sprinkle over the oregano leaves, crumble over the myzithra cheese, and season with salt and pepper.
4. Return to the oven for a further 10 minutes or until golden and bubbling. Serve