You’ve probably made potato pie at least once by now. But if you want to try an upgraded version of the classic pie, we recommend this recipe.
Ingredients:
2.2 lbs (1 kg) potatoes, peeled and diced
1.1 lbs (0.5 kg) onions, diced
Salt and pepper, to taste
Oil (vegetable or sunflower)
1 package of phyllo dough (store-bought)
Sparkling water (for softening the dough)
Instructions:
- Prepare the Filling:
- In a large bowl, mix the diced potatoes and onions.
- Season with salt and pepper to taste.
- Add a bit of oil and mix everything well.
- Assemble the Pie:
- If you’re using store-bought phyllo dough, lightly sprinkle each sheet with sparkling water to make it easier to roll.
- Take one sheet of phyllo, brush it with a little oil.
- Add a few spoonfuls of the potato-onion filling evenly across the sheet.
- Roll it up (rolling is easiest if you place the sheet on a clean kitchen towel or cloth to help you roll).
- Repeat the process with the remaining dough and filling.
- Bake:
- Preheat the oven to 375°F (190°C).
- Place the rolled pies in a greased baking dish or on a parchment-lined baking sheet.
- Bake until golden brown—usually around 45–60 minutes, but keep an eye on it.
- Finish:
- Once baked, lightly sprinkle the pie with a bit of water.
- Return it to the turned-off oven for a few minutes to soften slightly.
