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Potatoessss!!! It is a staple of my house, like probably everywhere else in the world. We can turn so many amazing dishes out of potatoes, and it is comfort food for me.

If I tell you that I… Don’t laugh! OK! Here ya go, most of the time when we decide to eat out I look for places that serve good mashed potatoes, and yes I would order mashed potatoes like a main meal.

I know! I am weird, but honestly, I love potatoes, especially with an aftertaste of garlic and when you take it with beef gravy. Oh, Lord! I just made myself hungry again!

Speaking of a staple of the house, filo (phyllo) pastry that has many varieties of filling sweet or savory is the most traditional food in the Balkan Peninsula, as well countries that border South-East Europe region (aka Balkan).

Lots of dishes from that region have a strong history. Influence of the Ottoman Empire that ruled for over 500 years, left its cuisine’s mark on probably all the households. So, even today we enjoy many delicious recipes from that era, too.

Check my tasty potato recipes

It is so versatile and as much as I love burek (filo dough filled with ground beef and onion) or spinach and cheese, potato pita or in translation “pie” or “krompirusa” (krompir-usha/ krompir=potato) is one my favorite since childhood.

It is crunchy on the outside and soft on the inside. Slightly peppered shredded potatoes with onions has an amazing taste and they do compliment each other perfectly.

Since I do have that recipe on my blog from a while ago. So, I thought to add leeks and it gave me that much more aroma and flavor.

Perfect combination! I have to mention that the most authentic recipe is, of course, with homemade dough that is so thinly rolled out, much like phyllo sheets, but fresh and yes you can notice the difference.

On the other hand, I gave up because it would come out pretty much like a stone. Ok, you are allowed to laugh, but if you ever tried making it and failed miserably, then you certainly must know what I mean.

So, with that being said I am using a shortcut and these thin sheets work perfectly. We truly love this tasty potato and leek savory pastry.

Hey, if you decide to make Potato and Leek Phyllo Pastry, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

Pan I would recommend for his would be any oven safe skillet, preferably non stick, but you can most certainly use parchment paper if you would like.

Hamilton Beach Enameled Cast Iron Fry Pan 10-Inch

Lodge Cast Iron Baker’s Skillet 10.25 inch

4 SERVINGS

Potato and Leek Phyllo Pastry

Name: Potato and Leek Phyllo Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 russet potatoes, same size; 1/2 yellow onion, shredded; 2 Leeks, chopped; 1 1/2 tsp ground black pepper; 1 tsp vegetable seasoning such as McCormick’s; 1/4 teaspoon salt, or to taste; 1/2 lb phyllo dough sheets thawed if frozen, more if needed; 2 tbsp olive oil

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Potato and Leek Phyllo Pastry Recipe

Ingredients

2 russet potatoes, same size
1/2 yellow onion, shredded
2 Leeks, chopped
1 1/2 tsp ground black pepper
1 tsp vegetable seasoning such as McCormick’s
1/4 teaspoon salt, or to taste
1/2 lb phyllo dough sheets thawed if frozen, more if needed
2 tbsp olive oil

Instructions

Preheat oven on 400F (200C).
Shred potatoes and onion, and roughly chop leek. Mix, then add black pepper, vegetable seasoning and sea salt to taste.
Heat skillet and add a generous drizzle of oil, sauté potatoes, onions and leek mixture for 5-6 minutes, on medium high heat. Stir constantly, so it doesn’t burn, and the mixture is halfway cooked.
If phyllo sheets are thawed (which I would recommend keeping in the fridge for a day or two in advance), then take two sheets at a time (cover the rest with the kitchen towel while working). Spoon about 2 tablespoons of sautéed potatoes and leek on phyllo dough– try to be more in the middle. (See pics.) Roll twice, then fold in sides, then roll again until you reach the end.
Oil the baking pan, it can be a rectangular baking pan too, or keep it circular. Place each roll into the baking pan, and don’t brush oil on the pastry, but tap with the brush so thin dough won’t break.
Bake for 30-35 minutes or until the dough is golden brown. Once done you may butter it but it's good just the way it is.
Take it out of the oven and cover it with a clean kitchen towel for 5 minutes, before serving.
Serve with salad or any other side dishes.

Notes

Make sure to roll it carefully, that is why I use two sheets so it can hold filling better, but it also gives a nice bite. You can fill it with sauteed ground beef and onion, or anything else that you wish.
Make sure that you place leftover filo dough sheets in a closed large Ziploc bag to prevent from drying (fridge).
It can also be stored in the freezer.

Nutrition Information:

Yield:

Serving Size:

2
Amount Per Serving: Calories: 681Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 1041mgCarbohydrates: 110gFiber: 8gSugar: 6gProtein: 14g

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

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