Phyllo dough Potato Pie
This is my favorite childhood snack or even a quick lunch or dinner. My kids go bananas when I am making it, probably picked up some genes from me because ’till this day If this pie is in front of me I can’t resist but take at least few bites.
Traditionally this is made with homemade dough that is ever so thinly rolled- that you can almost see through- Yes, I have to admit that I’ve failed so many times, tossed so much handmade dough that the easy way out was just to use fillo dough. You can fill it with ground beef and onions seasoned with salt and pepper or make as a pie with layered sheets such as eggs and cheese or spinach…either way, it’s very delicious and popular especially with kids.
I hope you try this easy recipe because it is truly delicious. Hey, and if you try this recipe or any other recipe from my blog please share with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Phyllo dough Potato Pie
- 1/2 pack of Fillo Dough Phyllo
- 2 Potatoes large, peeled and shredded
- 1/2 Yellow Onion shredded
- 1 garlic clove minced
- 1 Carrot Shredded
- 1 Celery stalk thinly sliced
- 1/2 tsp. Ground Black Pepper
- Salt to taste or Vegeta if you prefer to taste
- Pinch of Red Hot Chili Pepper-Optional
- Oil for brushing sauteing and oiling the baking pan (about 1 1/2 Tbs.)
Preheat the oven to 400F(200C)
Defrost Fillo dough if it’s froze-it will take about 15-20 minutes on the room temperature.
In a meanwhile put about ½ Tbs. of oil in the pan (saute pan or small frying pan would be fine), put shredded onion and minced garlic and saute for a minute or two on medium-high, then add shredded carrot, celery, and potatoes. Stir for 3-5 minutes just to get the flavors together and at the same time, the potatoes will be softer and easier to bake.
Add salt to taste (1/2 tsp or so) and Ground black pepper, Red Hot Chili pepper if desired; Stir! Turn off the heat and cover until ready to be used.
If the Fillo dough sheets are defrosted, carefully open the bag and take it out. Put two sheets at the time on countertop/working area and fill them with potatoes-take about 2 Tbs. of potato mixture and just toss evenly all over the sheet and roll, about 2 inches before the end fold in the sheet on both ends and roll over so the ends are closed. Make sure that you cover the other sheets with a clean kitchen towel to prevent from drying while you are rolling.
Oil the baking pan, and this is optional because you can keep filled filo dough strength and line them one next to each other in the rectangular baking pan OR like I did use circled pan and make slight curves until you fill the whole baking pan-from outside working the way to inside.
Brush with a bit of oil and bake until golden brown but 3 minutes before taking it out spray just a little water on them like if you would wet your hands and just flick the water off(not much water). This way they will be moist, soft and crunchy at the same time.
Serve this with any kind of meat, and/or salad and cheese.