• Skip to main content
  • Skip to primary sidebar
Cookhouse Diary
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
×
Cookhouse Diary » Recipes » Breakfast

Phyllo Potato Pie

Published: May 13, 2023 · Modified: Jan 31, 2024 by Nataša · This post may contain affiliate links · 2 Comments

Jump to Recipe Print Recipe

This phyllo potato pie is a delicious option for breakfast or brunch, with flaky and buttery phyllo layers and perfectly seasoned potato stuffing.

Phyllo potato pie on a plate.

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.

Jump to:
  • Ingredients
  • Why You’ll Love This Recipe
  • What is Phyllo Potato Pie
  • Instructions
  • Expert Tips and Tricks
  • Storage
  • FAQ
  • Other Recipes You’ll Love
  • Related
  • Recipe

Ingredients

Phyllo potato pie 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.

Phyllo potato pie in cast iron skillet.

Instructions

There are detailed instructions in the recipe card for making this recipe, but here is the overall process:

  1. Thaw the phyllo dough.
  2. Prepare the potato stuffing.
  3. Assemble the phyllo potato pie.
  4. Bake until tender and flaky.
Phyllo potato pie filling in a dutch oven.
Phyllo potato pie in a cast iron skillet ready to be baked.
Phyllo potato pie on a small plate with a glass of kefir on the side.

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

How do you keep phyllo from getting soggy?

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.

How do you keep baked phyllo crispy?

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.

Can you reheat phyllo potato pie?

You can reheat it in the oven for about 20 minutes at 300°F. It will keep the pastry still crispy.

What to serve with phyllo potato pie?

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

Related

Looking for other recipes like this? Try these:

  • Gibanica cheese pie pastry layers.
    Gibanica – Serbian Cheese Pie
  • Ham and cheese quiche closeup shot.
    Crustless Ham and Cheese Quiche
  • Puff pastry turnovers on a plate.
    Ham and Cheese Puff Pastry Turnovers
  • Savory sandwich cake on a wooden board head-on shot.
    Savory Sandwich Cake

Recipe

Phyllo potato pie on a small plate.

Phyllo Potato Pie

Nataša
This phyllo potato pie is a delicious option for breakfast or brunch, with flaky and buttery phyllo layers and perfectly seasoned potato stuffing.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Breakfast
Cuisine Serbian
Servings 4
Calories 5671 kcal

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
Prevent your screen from going dark

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.

Nutrition

Serving: 1gCalories: 5671kcalCarbohydrates: 958gProtein: 129gFat: 136gSaturated Fat: 41gPolyunsaturated Fat: 19gMonounsaturated Fat: 66gTrans Fat: 1gCholesterol: 60mgSodium: 8992mgPotassium: 1960mgFiber: 37gSugar: 5gVitamin A: 704IUVitamin C: 30mgCalcium: 224mgIron: 58mg
Tried this recipe?Let us know how it was!

More Healthy and Light Breakfast Recipes

  • Balkan-style savory French toast with ajvar.
    Prženice – Balkan Savory French Toast
  • Sutlijas Balkan rice pudding in a small bowl.
    Sutlijaš – Balkan Rice Pudding
  • Griz in individual portions on a plate with sugar topping.
    Kuvani Griz – Serbian Cream of Wheat Porridge
  • Serbian polenta in a bowl with sour cream and crumbled feta.
    Serbian Polenta – Kačamak

Reader Interactions

Comments

  1. Lisa

    January 16, 2025 at 8:14 am

    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

    Reply
    • Natasa

      January 18, 2025 at 2:06 pm

      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

      Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Profile image for the about us page.

Hi, I’m Nataša – a Serbian-born blogger sharing Balkan comfort food and cozy drinks. These recipes are rooted in tradition and tested in my kitchen.

More about me →

Explore Balkan Recipes

  • Serbian shopska salad in a small bowl.
    Serbian Shopska Salad
  • Potato salad with onion in a bowl.
    Serbian Potato Salad
  • Apple and pear kompot in a large ceramic mug.
    Apple Kompot
  • Sliced apricot jam swiss roll on a plate.
    Apricot Swiss Roll
  • Milk-soaked koh on a small plate.
    Traditional Serbian Koh Recipe
  • Raspberry cake with whipped cream and grated chocolate on a plate with parchment paper.
    Summer Raspberry Cake
  • Balkan-style savory French toast with ajvar.
    Prženice – Balkan Savory French Toast
  • Lemon meringue slice on a plate with chocolate pieces.
    Lemon Meringue Slice – Sampita

Tried & True Favorites

  • Frothy iced oat milk latte in a jar closeup shot.
    Iced Oat Milk Latte
  • Cottage cheese mashed potatoes in iron cast.
    Cottage Cheese Mashed Potatoes
  • Almond milk latte jar on a tray with coffee beans.
    Iced Almond Milk Latte
  • White Russian with a cinnamon stick in a glass.
    White Russian With Kahlua Recipe
  • Raspberry chocolate martini in a cocktail glass.
    Raspberry Chocolate Martini
  • Blueberry lime gin and tonic in a glass.
    The Best Gin and Tonic Recipe
  • Gurabije lard cookies tied and stacked.
    Gurabije – Lard Cookies
  • Gibanica cheese pie pastry layers.
    Gibanica – Serbian Cheese Pie

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Cookhouse Diary All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.