Phyllo Dough Potato Pie Rolls

These flaky, golden Phyllo Potato Rolls are inspired by the well-known Balkan dish Krompiruša (potato pie). They’re savory pastries filled with seasoned shredded potatoes and onions, wrapped in delicate phyllo dough, and baked to perfection.

It’s a delicious and simple dish that makes an ideal appetizer, snack, or on-the-go lunch. Whether you know it as potato burek, krompir pita, or just a childhood favorite, this comforting recipe is one you’ll come back to again and again.

If you asked me to choose between meat burek and this potato version, I’d probably pick the potato—every time. There’s just something about tender, peppery potatoes wrapped in crispy layers of phyllo dough that wins my heart.

Don’t get me wrong, meat burek is still a favorite, especially for special gatherings, but this Phyllo Potato Pie hits the spot every single time.

What I love about this recipe is how versatile it is. You can serve it warm or cold, make it ahead of time, or reheat it in the oven and still enjoy that crunchy texture.

I often make it for lunchboxes, picnics, or even as a poolside snack for the kids. After swimming and playing for hours, they come home starving—and nothing satisfies quite like this pie.

Sandra’s Tip:

Sometimes I like to elevate this dish by adding a generous spoonful of rich sour cream on top once it’s baked. Then I pop it back in the oven for 5 more minutes. The phyllo soaks up that creamy goodness and takes the whole dish to the next level. 

If you going to do this don’t add any sesame seeds on the top. But you will love this recipe either way.

Why You’ll Love This Phyllo Potato Pie Rolls:

• Made with simple ingredients
• Vegetarian-friendly, and versatile
• Crunchy on the outside, soft and flavorful inside
• Kid-approved
• Perfect for make-ahead meals or gatherings

Handling Phyllo Dough

• Keep it covered – Phyllo dough dries out fast! Always keep it covered with a damp kitchen towel while working to prevent cracking.
• Work quickly but carefully – It’s delicate, so handle it gently to avoid tearing. If it rips, don’t stress—you can still use it by layering pieces together.
• Thaw properly – Let the frozen phyllo dough thaw overnight in the fridge instead of at room temperature to prevent stickiness.

Making the Filling

• Shred the potatoes and onion – it is a labor of love, and if you’re using a hand shredder, then this is the hardest part.
• Sauté the potatoes and onions – Cook the onions and potatoes for 5 to 7 minutes at medium temperature. This is like par-cooking. It would take a lot more time to cook raw potatoes wrapped up in phyllo dough, so I like pre-sauteeing them to soften out for a bit.
• Season well – Don’t forget salt, pepper, and a touch of chicken or vegetable bouillon for depth. Obviously if you’re keeping it vegetarian use veg bouillon. This is totally optional but it does give you so much depth and flavor.

Assembling the Rolls

• Brush with butter – Lightly brushing each layer with melted butter (or olive oil) makes the rolls crispier and golden brown.
• Don’t overfill – A little filling goes a long way! Too much can make rolling difficult and cause the phyllo to tear.
• Seal the edges – Lightly buttering helps seal them and keeps the rolls intact while baking.
• Add topping such as sesame seeds or everything bagel for a personal touch or extra deliciousness.

Baking & Storing

• Bake until golden brown – Around 400°F (200°C) for 20 to 25 minutes should do the trick, but keep an eye on them.
• Let them cool slightly – They’ll crisp up more as they cool!
• Storing & reheating – Keep leftovers in an airtight container. To reheat, pop them in the oven or airfryer for a few minutes to keep them crispy (avoid the microwave—it makes them soggy).

Dipping & Serving Ideas

• Serve with yogurt, sour cream, or a garlicky tzatziki for extra flavor.
• Add a side of fresh salad, maybe steak or something from the grill, or a light soup to turn it into a great meal.

Recipes You Might Like

PHYLLO DOUGH BEEF ROLLS

PHYLLO MEAT PIE PASTRY

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

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Yield: 4

Phyllo Dough Potato Pie Pastry

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This flaky Phyllo Potato Pie pastry, inspired by traditional Balkan krompiruša, is filled with seasoned shredded potatoes & onion and then wrapped in crisp layers of phyllo dough. Easy, comforting, and perfect for any meal.

Prep Time 20 minutes

Bake Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 pack phyllo dough, defrosted
• 1 lb (450g) potatoes, peeled and grated
• ¼ lb (1 small) onion, finely chopped
• 2 tbsp olive oil, for sautéing
• ¼ tsp salt, or to taste
• 1/2 tsp Chicken or veg bouillon powder
• 1/2 tsp black pepper, adjust to taste
• 1 tsp dried parsley
• 5 tbsp unsalted butter, melted, for brushing
• 2 tbsp sesame seeds, optional for topping

Instructions

Prepare the Filling

1. Peel and grate the potatoes using a box grater, then place them in a bowl of cold water. Let them soak for about 5 minutes to remove excess starch, then drain and squeeze out excess moisture.
2. Finely chop or grate the onion.

Cooking Potatoes and Onion

1. Heat olive oil in a pan over medium heat. Add the onion and sauté for about 3 minutes, until it softens slightly.
2. Add the shredded potatoes and season with salt, black pepper, Chicken or veg bouillon powder and dried parsley to taste.
3. Stir everything together and cook for about 5 minutes at medium high heat, just until the potatoes start to soften.
4. Set aside to cool slightly.

Assemble pastry

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Carefully lay out one sheet of phyllo dough on a clean surface like a large wooden board. Lightly brush with melted butter, then place another phyllo sheet on top.
3. Scoop about ¼ cup of the potato-onion mixture along one edge toward you of the phyllo sheet spreading it evenly. For about 1/4 of the sheet.
4. Roll tightly, folding in the sides as you go, like a burrito. Brush bit of melted butter and roll all the way.
5. Place the roll seam-side down on a baking sheet lined with parchment paper. or you can use well buttered non stick baking sheet. Repeat with the remaining phyllo sheets and filling.
6. Brush the tops with more melted butter.
7. Sprinkle sesame seeds, if using, over the top for extra crunch.

Baking

1. Bake for 20 to 25 minutes, or until the rolls are crispy and golden brown. Do check them after 18 minute mark to see. Every oven is diffrent.

Serve & Enjoy

1. Let the rolls cool slightly before serving.
2. These are delicious on their own or with a side of yogurt, sour cream, or a light garlic sauce.

Notes

You can use other veggies in the filling mixture, like shredded carrots, cabbage, kale, spinach, leek, etc.

As soon as you use the quantity of phyllo dough you need, roll up any remaining sheets with the original protective paper and cover them carefully with waxed paper and plastic wrap to keep air out. The unused phyllo can be stored this way in the refrigerator for about a week.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 249Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 39mgSodium: 425mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 2g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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