Peel and cut the potatoes into pieces.

Place the potatoes in a large bowl and fill with water. Stir and leave for 10 minutes.

Drain the potatoes and squeeze out excess water.

In a pan, heat olive oil over medium heat.

Add the finely chopped onion and sauté until soft.

Add the chopped red pepper and sauté for a few minutes.

Season with salt and black pepper.

In a large mixing bowl, combine the drained potatoes, sautéed onion and red pepper.

Add the eggs, salt, black pepper, and thyme.

Mix everything thoroughly.

Preheat the oven to 180°C (350°F).

Grease a casserole dish with olive oil.

Transfer the potato mixture to the casserole dish and spread evenly.

Sprinkle chopped fresh greens on top.

Grate the cheese on a coarse grater and sprinkle over the casserole.

Bake in the preheated oven for 50 minutes, or until the top is golden brown and the casserole is cooked through.

In a small bowl, combine Greek yogurt or sour cream, finely chopped cucumbers, minced garlic, chopped dill, and salt.

Mix well.

Once the casserole is baked, remove it from the oven and let it cool slightly before serving.

Serve the casserole hot, with the prepared sauce on the side.