If you’re looking for a hearty, flavorful dish that’s surprisingly simple to make, you’ve got to try this Potato and Leek Phyllo Pastry.

Inspired by the traditional Balkan dish krompiruša (krom-pi-ru-sha, also known as potato pie), this savory pastry is crisp and golden on the outside, while soft and satisfying on the inside. It’s filled with seasoned shredded potatoes, onions, and sweet, aromatic leeks—making every bite a cozy delight.

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Let’s talk about potatoes. Glorious, comforting, endlessly versatile potatoes! They’ve always been a staple in my kitchen—and probably in yours too. Whether mashed, roasted, fried, or baked, potatoes are that feel-good food we all rely on.

Personally? I judge restaurants by their mashed potatoes. Not kidding! If I find a spot with creamy, garlicky mashed potatoes—especially served with rich beef gravy—you better believe I’m ordering that as my main meal.

And then there’s phyllo pastry. In the Balkan Peninsula, phyllo-based dishes are a way of life. Sweet or savory, these flaky layered pastries reflect centuries of tradition, heavily influenced by the Ottoman Empire.

One of my all-time favorites growing up as I said in the beginning was krompiruša. It’s simple, comforting, and packed with flavor—peppered potatoes, tender onions, all wrapped in crisp, paper-thin pastry.

Recently, I decided to give this classic recipe a little twist—and let me tell you, adding leeks made all the difference.

Not only do they bring a soft sweetness, but their gentle aroma also pairs beautifully with the earthy flavor of potatoes and the savory bite of onions. Altogether, it’s a perfect harmony of flavors.

Traditionally, these pastries are made with homemade dough, stretched by hand until it’s paper-thin and nearly translucent.

I’ll be honest though—while it’s not overly complicated, it can feel a bit intimidating at first. It definitely takes some practice to get it just right. That’s why I often opt for store-bought phyllo sheets instead. They’re a convenient shortcut, and honestly, they work like a charm!

This Potato and Leek Phyllo Pastry is one of those dishes that brings everyone to the table. It’s nostalgic, satisfying, and incredibly easy to love.

You can bake it in any oven-safe skillet—nonstick is ideal—or line your dish with parchment paper for easy cleanup.

And when you make my yummy Potato and Leek Phyllo Pastry, don’t forget to tag me on Instagram or Facebook @sandraseasycooking and use the hashtag #sandraseasycooking. I’d absolutely love to see your creations!

Baking Skillets:

• Utopia Kitchen Cast iron Skillets 3 Piece Set
• Lodge 12 Inch Pre-Seasoned Cast Iron Skillet

Yield: 4 SERVINGS

Potato and Leek Phyllo Pastry

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Craving something cozy and delicious? This easy Potato and Leek Phyllo Pastry is inspired by Balkan krompiruša—crispy on the outside, soft and savory inside. Perfect for lunch, dinner, or a comforting snack.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 large russet potatoes (same size) – approx. 500g total
• 1/2 yellow onion, shredded – approx. 60g
• 1 leek, chopped – approx. 90g (white and light green parts only)
• 1 1/2 tsp ground black pepper – 3g
• 2 tsp vegetable or chicken seasoning (e.g. McCormick’s or bouillon) – 4 g
• 1/4 tsp salt, or to taste – 1.5g
• 1/2 lb phyllo dough sheets, thawed if frozen – 225g (more if needed)
• 1 tbsp olive oil – 15ml
• 1/2 stick unsalted butter, melted – 57g

Topping:

• Sesame seeds, optional – as desired (approx. 1–2 tsp or 3–6g)

Instructions

1. 1. Preheat your oven to 400°F (200°C).
   2. Peel and shred the potatoes and onion, then roughly chop the leek. In a large bowl, combine the vegetables and season with black pepper, vegetable seasoning, and sea salt to taste.
   3. Heat a skillet over medium-high heat and add a generous drizzle of olive oil. Sauté the potato, onion, and leek mixture for 5 to 6 minutes, stirring frequently to prevent burning. The mixture should be partially cooked and lightly golden.
   4. If your phyllo dough is fully thawed (I recommend thawing it in the fridge for a day or two in advance), gently unroll the sheets. Work with two sheets at a time, keeping the rest covered with a clean kitchen towel to prevent drying.
   5. Lay out two phyllo sheets, brushing a thin layer of melted butter between them and on top. Don’t oversaturate—just a light coating will do. Spoon about 3 tablespoons of the sautéed potato and leek mixture onto the center of the phyllo.
   6. Roll the pastry once, fold in the sides, then continue rolling until you reach the end, creating a compact roll.
   7. Lightly oil a baking dish or line it with parchment paper. You can use a rectangular pan or arrange the rolls in a circular pattern. Place each filled pastry into the pan and brush the tops lightly with more melted butter. If desired, sprinkle with sesame seeds or a sodium-free everything bagel seasoning for extra texture and flavor.
   8. Bake for 25 minutes, or until the phyllo is crisp and golden brown. Once baked, you can brush the tops with a bit more butter, though they’re delicious as-is.
   9. Remove from the oven and cover with a clean kitchen towel for 5 minutes to allow the pastry to soften slightly before serving.
      
      Serve warm with a fresh salad or your favorite side dish.

Notes

• Keep phyllo covered at all times.
  Phyllo dough dries out very quickly. Always cover the unused sheets with a clean, slightly damp kitchen towel or plastic wrap while you work to keep them pliable.
• Don’t oversaturate with butter.
  A light brush is all you need between sheets and on top. Too much butter can make the pastry greasy instead of flaky.
• Par-cook your filling.
  Sautéing the potato mixture before baking helps release moisture and avoids soggy pastry. It also intensifies the flavors of the pepper, leek, and seasoning.
• Vegeterian? No Problem! Use oil instead of butter.
• Shred potatoes just before cooking.
  To prevent browning and excess starch, shred your potatoes just before sautéing—or rinse them briefly and pat dry if you prep them ahead.
• Use a nonstick or parchment-lined pan.
  This helps prevent the pastry from sticking and ensures golden bottoms without tearing the rolls apart.
• Cool under a towel.
  After baking, cover the pastries with a clean towel for 5 minutes. It softens the crust just enough without ruining the crispness, giving you that perfect bite.
• Want extra flavor?
  Try adding a handful of grated cheese to the filling for a tasty twist, or if you are not using sesame seeds as a topping try spreading sour cream all over the top after baking.
• Make-ahead friendly.
  You can assemble the rolls a day ahead and store them in the fridge, covered tightly. Just bake when ready to serve. Great for parties or busy weeknights!
• Freezer tip:
  Freeze assembled but unbaked pastries on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add 5–10 extra minutes to the baking time.

Nutrition Information:

Yield:

4

Serving Size:

2
Amount Per Serving: Calories: 480Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 441mgCarbohydrates: 62gFiber: 6gSugar: 3gProtein: 9g

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

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If you never had Baked Pasta with Pepperoni, then you are missing out big time. It is like having pizza but in pasta form… mindblowing!

One thing that was happy news, well, my hubs and I just celebrated last weekend our anniversary.

Yup! 14 years, already; the only thing that I could say is that I couldn’t have a better partner and a friend… I am truly blessed.

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The best part is that he is always there when I need a shoulder to lean on. Time is really flying, although I do have a daily reminder when I look at my kids. Knock on the wood, they are growing so fast, too fast!

Anyhow, let us finally start talking about this dish.

When my family needs quick comfort food this meal saves me. Especially on those busy nights when I do not want to spend a whole lot of time in the kitchen slaving over the stove.

You can add leftover chicken, hard or Genoa salami, or sauteed ground beef instead of the pepperoni.

Let me just be clear here, I am not a huge fan of pepperoni. I rather go for a real sauteed ground beef, but whoever tried this combo was in love, so I continued making it with pepperoni for years. 

Another thing is that you can use your favorite pasta sauce instead of the Alfredo sauce.

However, if you ask me, I am a sucker for creamy yummy pasta especially with loads of cheese. Anyhow, just be creative, use what you like, or have in your pantry.

You may layer it, cheese it and bake it. It is most certainly done quickly. Also, your family will be definitely happy and not fuss over dinner.

You could serve it with fresh vegetables, or a bowl of mixed greens.

Similar recipes that you might like:

• Colorful Pasta Salad with Italian Dressing
• Tomato Pesto Pasta with Shrimps and Zucchini
• Pasta, Cheese with Chicken and Peas
• Homemade Hamburger Helper

If you make this quick and easy Baked Pasta with Pepperoni, tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 4

Baked Pasta with Pepperoni

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Quick and easy family dinner idea.

Prep Time 5 minutes

Boiling and Baking Time 25 minutes

Total Time 30 minutes

Ingredients

• 3 cups Cooked Macaroni or other pasta
• 1 tbsp. Olive Oil
• 3/4 cup Alfredo sauce
• 1.5 cup Broccoli florets blanched
• Taco Cheese Mix shredded

Instructions

1. Preheat the oven at 375 degrees Fahrenheit.
2. Place macaroni in the deeper baking dish and toss it with olive oil, then add Alfredo sauce, blanched broccoli florets, and sprinkle a little bit of cheese. Mix it together.
3. Add a layer of pepperoni, and top it with more taco cheese mix.
4. Bake for 15 minutes, or until cheese is completely melted and bubbly.
5. Serve it with the salad on the side.

Notes

You can add any cheese that you would prefer, and of course any amount. If you are serving it to more people, just increase the number of ingredients.

You may use other types of pasta, also gluten-free is fantastic.

It stores well over-night in the fridge. Preheat, to heat it again

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