Boil the potatoes in salted water with their peels. Let them cool and peel them. Grate them coarsely. Beat the eggs, add the milk, feta, oil and spices. Add enough flour to obtain a pancake batter.
Add the potatoes to the mixture and stir well. Heat a pan with a nonstick coating, smear it with a little oil and bake the pancakes (4) on both sides. Stove must not be too high, in order for the pancakes to cook well. Leave them to cool.
In a bowl, mix the feta cheese, mayonnaise, gelatin (melted in water bath), mashed eggplant, garlic and spices. Put 1 pancake layer in a suitable cake form. Smear it with cream mixture. Sprinkle with grated pickles and corn.
Place the 2nd layer, smear with cream again, place chopped eggs and ham. Place 3rd layer, cream, roasted peppers and green onions. Finish off with the 4th layer. Leave the cake in the fridge to harden. Decorate as desired with fresh vegetables. Adapted from Rumyantika in the kitchen.