Peel onion and garlic and chop finely. Peel and wash the potatoes and cut into cubes approx. 1.5 x 1.5 cm. Heat 2 tablespoons of oil in a pan, coarsely crumble the mince into it. Fry while turning. Add onion and garlic and fry with. Season with salt and pepper. Take the mince out of the pan and set aside.
Heat 2 tablespoons of oil in the pan, add the potatoes and fry, turning over low to medium heat, for about 20 minutes or more, until they are almost cooked. Season with salt and pepper. Take out of the pan.
Let the dough sheets rest at room temperature for about 10 minutes.
Roughly crumble 100 g feta. Drain the peppers and cut into rings. Finely crumble 100 g feta. Mix the sour cream, finely crumbled feta and eggs with the whisk of the hand mixer. Season well with salt, pepper and nutmeg. Wash tomatoes and cut in half.
Melt the butter. Take 6 strudel pastry sheets out of the package. Repackage the rest well and put in the refrigerator. Grease a quiche pan / springform pan (26 cm Ø). Place the dough sheets individually in the mold, slightly offset, so that the edges of the dough hang slightly over the edge of the mold. Do not let too much survive, otherwise too little dough will remain on the base. Brush each sheet of dough thinly with butter.
Then sprinkle the pastry sheets evenly with breadcrumbs. First distribute the mince, then the potatoes and tomatoes evenly on top. Scatter the pepperoni and feta over the top. Pour the topping evenly over it. Depending on your preference, you can also prepare more topping and pour it over the cake. Fold the protruding edges of the dough loosely upwards.
Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C) for about 40 minutes on the lower rack. Possibly cover after a while, as the folded edges of the dough quickly darken.
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