Potato and Leek Phyllo Pastry
Potatoessss!!! It’s a staple of my house, like probably everywhere else in the world. We can turn so many amazing dishes out of potatoes, and it is comfort food for me.
If I tell you that I… Don’t laugh! OK! Here ya go, most of the time when we decide to eat out I look for places that serve good mashed potatoes, and yes I would order mashed potatoes like a main meal. I know! I am weird, but honestly, I love potatoes, especially with an aftertaste of garlic and when you take it with beef gravy… Oh Lord! I just made myself hungry again!
- Here’s the skinny: A medium-size (5.3 ounce) potato with skin-on has only 110 calories, has more potassium than a banana, provides 45% of your daily value of Vitamin C and has zero fat, sodium or cholesterol. Simple as that!
Speaking of “staple of the house”, filo (phyllo) pastry that have many varieties of filling sweet or savory is the most traditional food in the Balkan Peninsula, as well countries that borders South-East Europe region (aka Balkan). Lots of dishes from that region have a strong history. Influence of the Ottoman Empire that ruled for over 500 years, left its cuisine’s mark on probably all the households, and even today we enjoy many delicious recipes from that era, too.
It is so versatile and as much as I love burek (filo dough filled with ground beef and onion) or spinach and cheese, potato pita or in translation “pie” or “krompirusa” (krompir-usha/ krompir=potato) is one my favorite since childhood.
It is crunchy on the outside and soft on the inside….slightly peppered shredded potatoes with onions has an amazing taste and they do compliment each other perfectly. Since I do have that recipe on my blog from a while ago, I thought to add leeks and it gave me that much more aroma and flavor. Perfect combination! I have to mention that the most authentic recipe is of course with homemade dough that is so thinly rolled out, much like phyllo sheets, but fresh and yes you can notice the difference. On the other hand, I gave up because it would come out pretty much like a stone… (Ok, you are allowed to laugh) but if you ever tried making it and failed miserably, then you certainly must know what I mean. So, with that being said I am using shortcut and these thin sheets work perfectly.
Why I am posting almost the same recipe?
The US Potato Board is inviting all of their Potato Lovers Club members to participate in a Challenge: “Potatoes, Vegas-Style.” TWO Potato Lovers Club members will win their way to Las Vegas to act as Potato Ambassadors at the Food Fight Write blogger conference and the World Food Championships.
I love fun, food competitions, so with this recipe I am entering this challenge!!!
It was hard for me to decide though. I have so many amazing potato recipe but when I asked my family what recipe should I use to enter? -They all said potato pie… and there you go, my friends -Potato pie with leeks.
Before I share my yummy recipe let me tell you one more thing that you can join the fun:
- #TopTater social media campaign. Share your yummiest, 5-star potato experiences on Facebook and Instagram. Simply snap a photo of a potato moment (could be in a restaurant, at your dining table or while you’re hard at work on your challenge recipe) and share it on Facebook or Instagram with the hashtag #TopTater. Click here to get inspired see more about this – plus there are more opportunities to win cash!
Potato and Leek Phyllo Pastry
Serves 2-3 | Total time: 50 minutes (approximately)
prep time: 15 min. | cook time: 30-35min.
- 3 Russet potatoes (same size)
- 1/2 Yellow Onion
- 2 leeks
- 1.5 tsp. Ground Black Pepper
- 1 tsp. Vegetable Seasoning (such as McCormicks’)
- Salt to taste
- 1/2 lb Phyllo Dough Sheets, thawed if frozen (more if needed)
- 1 tbsp. Olive oil
- Shred Potatoes and Onion, and roughly chop leek. Mix, then add black pepper, Vegetable Seasoning and salt to taste. Add 1 tsp. Olive oil and mix everything again (It makes about 2 1/2 cups).
- Preheat oven on 400°F (200°C).
- Heat skillet and add a drizzle of oil, saute potatoes, onions and leek mixture for 5-6 minutes, on a medium high heat. Stir constantly, so it doesn’t burn, and the mixture is halfway cooked.
- If filo sheets are thawed, then take two sheets at a time (cover the rest with the kitchen towel while working). Add about 2 tablespoons – try to be more in the middle. (See pic.)
- Roll ones, then fold in sides, roll until the end.
- Oil the baking pan, it can be rectangular baking pan too.
- Place each roll into the baking pan, and don’t brush oil on the pastry, but tap with the brush so thin dough wouldn’t break.
- Bake for 30-35 minutes or until the dough is golden brown.
- Take it out of the oven and cover with clean kitchen towel for 5 minutes, before serving.
- Serve with salad or any other side dishes.
- Make sure to roll it carefully, that’s why I use two sheets so it can hold filling better, but it also gives a nice bite.
- You can fill it with sauteed ground beef and onions, or anything else that you wish.
- Make sure that you place leftover filo dough sheets in closed large Ziploc bag to prevent from drying (fridge). It can also be placed in the freezer