Phyllo Dough Potato Pie Pastry

Phyllo Dough Potato Pie Pastry

As I promised, I am sharing one of my favorite phyllo dough pastries, Potato Pie. Technically, it is potato phyllo pastry, but we call it either potato burek or potato pie.

If you ask me to pick between meat burek and potato one, I would probably go with this one just because I love potatoes.

Do not get me wrong, meat-filled 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 tray, and I am not even joking. I love this stuff.

Phyllo Dough Potato Pie Pastry

You can watch my very old video on YouTube: how to make this Potato Pastry?

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 two 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.

Then, I 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.

Phyllo Dough Potato Pie Pastry

YOU MIGHT LIKE:

Phyllo Meat Pie – Burek

Potato and Leek Phyllo Pastry

 

Phyllo Dough
Yield: 4

Phyllo Dough Potato Pie Pastry

Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes

These rolls are so simple and tasty that you will be making them over and over again. It is my childhood favorite so I hope you will enjoy them.

Ingredients

  • 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, or to taste
  • 1/2-1 tsp. Ground black pepper
  • 2 tbsp. Oil + for brushing

Instructions

  1. Preheat oven to 375F (190C/5gas).
  2. Peel and shred potatoes and onion.
  3. Preheat oil in the pan or a skillet. Drop potato and onion in the skillet and saute for about 5 to 7 minutes, on medium-high temperature.
  4. Season it with Beef Bouillon Powder or similar spice of your choice and ground black pepper. Do not burn, so stir as they start to cook.
  5. 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 countertop or cutting board. Make sure that the working surface is DRY because phyllo sheets rip easily.
  6. Fill with a tablespoon or two of potato and onion filling and roll it away from you to the other side. Before rolling all the way to the end, fold ends on both sides IN, then roll over and finish rolling. Continue until all the filling is gone.
  7. 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.
  8. Brush some oil on the pie, and bake it for 20-25 minutes. Just before the potato rolls are done, I spray some water + oil on the dough so it is moist and crunchy at the same time (As I said, you can spread sour cream on top and bake for additional 5 minutes). Pie is DONE when golden brown on top.

Notes

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

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.



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