Go Back
Potato and Leek Phyllo Pastry

Potato and Leek Phyllo Pastry

Course Breakfast, Brunch, Snack
Cuisine Serbian
Keyword baking, pie, meatless, snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Sandra | Sandra's Easy Cooking


  • 3 Russet potatoes same size
  • 1/2 Yellow Onion
  • 2 Leeks
  • 1.5 tsp Ground Black Pepper
  • 1 tsp Vegetable Seasoning such as McCormick's
  • Salt to taste
  • 1/2 lb Phyllo Dough Sheets thawed if frozen, more if needed
  • 1 tbsp Olive oil


  1. 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).

  2. Preheat oven on 400F (200C).

  3. Heat skillet and add a drizzle of oil, saute potatoes, onions and leek mixture for 5-6 minutes, on medium high heat. Stir constantly, so it doesn't burn, and the mixture is halfway cooked.

  4. 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.)

  5. Roll ones, then fold in sides, roll until the end.
  6. Oil the baking pan, it can be rectangular baking pan too.

  7. Place each roll into the baking pan, and don't brush oil on the pastry, but a tap with the brush so thin dough wouldn't break.
  8. Bake for 30-35 minutes or until the dough is golden brown.

  9. Take it out of the oven and cover with a clean kitchen towel for 5 minutes, before serving.
  10. Serve with salad or any other side dishes.

Recipe Notes

  • Make sure to roll it carefully, that is 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 a closed large Ziploc bag to prevent from drying (fridge). It can also be placed in the freezer.

Products from Amazon.com

Products from Amazon.com