This phyllo potato pie is a delicious option for breakfast or brunch, with flaky and buttery phyllo layers and perfectly seasoned potato stuffing.
This phyllo potato pie might not be as famous here in the US, but it is a staple meal in the Balkan area. Traditionally, it’s made with homemade dough, but the phyllo dough sheets are a perfect substitute to speed things up.
You might want to consider trying out some different breakfast options such as gibanica – a Serbian cheese pie, prženice – savory French toast, or puff pastry garlic flatbread.
Some other lighter options include Serbian polenta and kuvani griz.
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Ingredients
Key ingredients:
- Phyllo Dough: As I mentioned, the phyllo dough sheets are a perfect substitute for the homemade dough usually used for this recipe. It’s still as flaky and buttery once baked.
- Oil: We need just a little bit of oil to sauté the onion.
- Onion: Onion will give an additional flavor to this dish.
- Potato: I used Klondike Goldust Idaho potatoes. They are buttery and firm. Feel free to use any other potato, but make sure it has a firm texture because you don’t want the potato to mush together while baking.
- Seasonings: This recipe calls for a lot of grounded black pepper. I used just the perfect amount (for my taste). It has enough spiciness, yet it’s not overpowering. If you prefer less salty pie, you can add just ½ teaspoon salt and the same amount of consommé seasoning.
- Butter: We are using unsalted butter. It may seem like a lot, but it will all soak up during baking.
See the recipe card for quantities.
Why You’ll Love This Recipe
- Easy preparation: By following straightforward instructions, crafting this potato pie will be a hassle-free breeze.
- Flavor: This phyllo pie is incredibly flaky, buttery, and delicious.
- Texture: The pie is crispy on the outside and smooth and creamy on the inside.
What is Phyllo Potato Pie
There are many versions of the potato pies, but this version originates from my home country and surrounding areas. We would eat it for breakfast with yogurt or kefir.
This phyllo potato pie consists of phyllo sheets and potato stuffing, but there are other options. You can fill it with meat instead of spinach. Whichever option you choose, it will be buttery and delicious. You will taste the crunchy and flaky dough and then the tender and yummy potato stuffing when you take a bite.
I would remember my grandma making the homemade dough, which is used for this recipe. The dough would cover the whole table. It is made by pulling each piece of the dough and going in circles, making it very thin, almost see-through.
Instructions
There are detailed instructions in the recipe card for making this recipe, but here is the overall process:
- Thaw the phyllo dough.
- Prepare the potato stuffing.
- Assemble the phyllo potato pie.
- Bake until tender and flaky.
Expert Tips and Tricks
- Cut the potato cubes evenly: To ensure even baking, I recommend cutting the potatoes into even 1-inch cubes.
- Use chop wizard to speed up the preparation: To cut down on prep time, use chop wizard for cutting the potato.
- Refrain from overstuffing the pie: When you start adding potato stuffing onto phyllo sheets, don’t overstuff it since it will be more challenging to roll, and the phyllo sheets might break.
Storage
Store it in the air-tight container on the counter for a few hours. Or in the fridge for a couple of days if you have any leftovers.
FAQ
Open the packaging and unroll the sheets, immediately covering the dough with a clean, damp kitchen towel. This is needed to keep the dough moist. If you don’t have a lot of experience working with the phyllo dough, I suggest thawing it in the fridge instead of on the counter.
Use a pastry brush to brush the phyllo sheets with butter, as it works well to fuse them and create beautiful flaky layers. I brush the top layer thoroughly with enough butter to become crispier and nicely colored and prevent it from getting burnt.
You can reheat it in the oven for about 20 minutes at 300°F. It will keep the pastry still crispy.
I usually eat it with a glass of Greek yogurt or kefir. You can eat it as breakfast, brunch, or even an appetizer.
Other Recipes You’ll Love
- Savory Sandwich Cake
- Tuna Egg Salad
- Gibanica – Serbian Cheese Pie
- Ham and Cheese Puff Pastry Turnovers
- Crustless Ham and Cheese Quiche
- Homemade Crepes Recipe
- Avocado Toast with Balsamic Glaze
- Puff Pastry Garlic Flatbread – 2 Ways
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Recipe
Phyllo Potato Pie
Equipment
- Round cast iron skillet
- Dutch oven
- measuring cups and spoons
- A spatula
Ingredients
- 25 phyllo sheets
- 2 tablespoon canola oil
- ½ onion
- 1.3 lb potatoes
- ¾ teaspoon salt
- ½ teaspoon grounded black pepper
- 2 teaspoon consommé seasoning
- 8 tablespoon unsalted butter
Instructions
- Thaw the phyllo dough per package instructions. I leave it on the counter for three hours. I remove it from the box and the plastic packaging, but I keep the inner plastic part where the phyllo dough is rolled. It will prevent the excess moisture from soaking the dough, but it will still contain the outer layer from drying out. Another option is to leave it in the fridge to thaw.
- To prepare the potato stuffing, peel and wash potatoes. Cut the potatoes into half an inch cubes. Start with cutting the potatoes lengthwise and then either using the Chop Wizard or a knife, cut the potato slices into cubes. Using the Chop Wizard will speed things up.
- Add oil and diced onion in a medium-sized dutch oven and saute for 5 minutes on medium-high heat. Then, add the potato cubes and seasoning (salt, pepper, and consommé seasoning). Mix until combined and remove from the heat. Set aside to cool down.
- Unroll the dough, take one sheet, and put it in front of yourself, with the short side facing you. Then repeat the process four more times, with each sheet overlapping by two inches. Take a damp cloth and cover the remaining phyllo sheets. It will prevent it from drying out.
- Melt the butter in the microwave until it's completely melted but not hot. Take the pastry brush and sprinkle the phyllo sheets with butter, focusing on the overlapping areas. It will fuse the layers into one big phyllo sheet. Repeat the process four more times.
- Using the spoon, add the potato stuffing onto the phyllo sheets on the side next to you, making a long line. You will most likely use all the potato stuffing, but don’t overfill it. We don't want to make a too thick cylinder because it will break the dough. If you have any leftover potato stuffing, no worries, you can add it around the potato pie once you assemble it for baking – Preheat the oven to 350 Fahrenheits.
- Using your hands, carefully start rolling the dough with the potato stuffing, ensuring it does not break anywhere. You don't want to roll the dough too tightly or too loosely. You will end up with a two-inch cylinder.
- Grease the ten-inch cast iron skillet or a cake pan and place the phyllo potato pie forming a spiral. You may need someone to help you transfer the phyllo cylinder since it will be long and might break during the transfer. Another option would be to make two shorter cylinders using three phyllo sheets for each.
- Put the remaining potato stuffing around the phyllo potato pie, wherever there is space. Brush the phyllo dough with the remaining butter and sprinkle with everything bagel seasoning.
- Bake for 50-53 minutes or until golden on top. Remove from the oven and let cool for five minutes. Slice into smaller pieces and serve. Enjoy!
Notes
- Keep the dough covered at all times when you are not working with it. Phyllo dough tends to dry out very fast, and that will make it unusable.
- Prepare the potato stuffing before you unroll the dough because it will need to cool a little bit. You don’t want to put hot potato filling onto the phyllo sheets since they will fall apart once you start rolling them.
Lisa
Hi Natasha, I am writing from Bulgaria. Zdrasti!
I want to make this banitsa but I have questions –
1) what is consommé seasoning? Is it liquid like Unisos (Maggi universal seasoning) or what?
2) If I cannot find/don’t have butter can I use sunflower oil or pork grease? I intend to put some yellow cheese inside so I should not need so much fat, right?
Also: the nutrition info – are these values per kilogram or 100g (it says 1g which is clearly a mistake) – this is important to me, my husband has renal failure.
Thank you for your attention and the recipe,
Lisa
Natasa
Hi Lisa! 😊
Thank you for your lovely comment—I’m so happy to hear that you want to try this potato pie! Let me answer your questions:
Consommé seasoning is usually a powdered or granulated seasoning that adds a rich, savory flavor, somewhat like bouillon or Vegeta. It is not a liquid like Unisos (Maggi Universal Seasoning). If you don’t have it, you can substitute it with a bit of crushed bouillon cube or just salt and a pinch of your favorite seasonings.
Butter substitutes – Yes, you can absolutely use sunflower oil or pork grease instead of butter. Pork grease will give a richer, more traditional flavor, while sunflower oil will keep it lighter. Since you’re adding yellow cheese, you can reduce the fat a bit if you prefer—just make sure the layers still have enough moisture to bake up nicely.
Nutrition information – You are absolutely right! That “1g” is a mistake. The values are per 100g of the prepared dish. I appreciate you pointing it out, and I will correct it. I hope this helps you plan accordingly for your husband’s dietary needs. Wishing you both good health!
Let me know if you have any other questions, and I’d love to hear how your potato pie turns out! 💛
Best,
Natasa