Phyllo Potato Pie

5 from 1 vote

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

Prep Time30

Cook Time50

Total Time1 20

Course: Breakfast

Cuisine: Serbian

Servings:

Calories: 5671kcal

Author: Nataša

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.

Nutrition