Preheat your oven to 180°C (350°F).
Fill a pot with water, add the diced potatoes, and 1 teaspoon of salt. Cook until done, then drain and let cool.
In another pot, bring water to a boil, add the chopped broccoli, 1/2 teaspoon of sugar, and 1/2 teaspoon of salt. Cook for 2 minutes, then drain and set aside.
In a pan, heat olive oil over medium heat. Add the chopped onion and fry until translucent.
In a large mixing bowl, combine the cooled potatoes, cooked broccoli, fried onion, grated cheese, chopped parsley, and dill.
Add the egg, salt, black pepper, garlic powder, and 2-3 tablespoons of Greek yogurt to the bowl. Mix well.
Transfer the mixture to a baking dish and drizzle with olive oil.
Bake in the preheated oven for 25 minutes.
While the bake is in the oven, prepare the sauce by mixing 2 tablespoons of mayonnaise, 2 tablespoons of Greek yogurt, finely chopped or grated cucumber, fresh dill, and optional garlic.
For a crispy top, turn on the grill for the last 10 minutes of baking.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 6 servings
