Phyllo potato pie

Phyllo potato pie

Like I promised, I am sharing one of my favorite phyllo dough pastries -Potato Pie. If you ask me to pick between meat pie and potato pie, I’d probably go with this one just because I love potatoes. Don’t get me wrong, Burek holds a special spot in my heart, but like I said potato pie is one of my favorites. When I take that first bite of the crunchy phyllo dough, and hot, peppery and soft potato filling hits my taste buds, game over -I can eat the whole baking pan. And I am not even joking. I love this stuff…

This makes an amazing appetizer, great snack, and even perfect work or school lunch. My kids love it when I make this for after the pool. They swim, jump and play for a good 2 hours and after they come home, they are pretty much exhausted. Sometimes, I take really good sour cream and after the potato pie is done, I spread it on top, leave it in the hot oven for 5 more minutes so the dough can soak in all that creamy goodness… You guys would love that! It just compliments each other very well.

You can watch my quick video tutorial on YouTube.

Phyllo potato pie

Phyllo potato pie
Serves 4

  • 1/2 pack Phyllo (Filo) Dough, thaw if frozen. (2 comes in one pack)
  • 4 Medium potatoes, shredded
  • 1/4 onion, sliced or shredded
  • 1 1/4 tbsp. Bouillon Powder (or to taste/beef, chicken or vegetable Bouillon Powder)
  • 1/2 tsp. Salt
  • 1/2-1 tsp. Ground black pepper
  • 1 tbsp. Oil + for brushing
Phyllo potato pie


  1. Preheat oven to 375F (190C/5gas).
  2. Peel and shred potatoes and onion preheat oil in the pan.
  3. Drop potato and onion to saute for about 5 minutes, on medium-high temperature. Season it with Beef Bouillon Powder or similar spice of your choice and ground black pepper (or add seasonings {then mix to combine}, before sauteeing potatoes and onion,). Do not burn, so stir as they start to cook. When they look almost done, 5-6 minutes, take it off.
  4. Oil the baking pan with oil (you can brush or use a paper kitchen towel to oil/grease it.) or line the baking pan with the parchment paper. Open the Phyllo dough, pack, take two sheets together and place it on cleaner and dry kitchen counter top or cutting board. Make sure that the working surface is DRY because phyllo sheets rip easily.
  5. Fill with a tablespoon or two of potato and onion filling and roll it away from you to the other side. Before rolling it to the end fold ends on both sides in.
  6. Place the rolls in the baking pan (rectangular, square or circular pan would work just fine). If you want to make it into a circle just place rolls from outside until you reach the center of the pan.
  7. Brush some oil on the pie, and bake it for 20-25 minutes. Just before it’s done, I spray some water + oil on the dough so it is moist and crunchy at the same time (Like I said you can spread sour cream on top and bake for additional 5 minutes). Pie is DONE when golden brown on top.
  8. As soon as you use the quantity of phyllo dough you need, roll up any remaining sheets with the original protective paper, and cover them carefully with waxed paper and plastic wrap to keep air out. The unused phyllo can be stored this way in the refrigerator for about a week.

You can use other veggies in the filling mixture, like shredded carrots, cabbage, kale, spinach, leek etc.


Phyllo Meat Pie – Burek
Potato and Leek Phyllo Pastry


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