Phyllo dough Potato Pie
Serves: 2
  • ½ pack of Fillo Dough(Phyllo)
  • 2 Potatoes, large, peeled and shredded
  • ½ Yellow Onion, shredded
  • 1 garlic clove, minced
  • 1 Carrot, Shredded
  • 1 Celery stick, thinly sliced
  • ½ Teaspoons Ground Black Pepper
  • Salt to taste
  • Pinch of Red Hot Chili Pepper-Optional*
  • Oil for brushing, sauteing and oiling the baking pan(about 11/2 Tbs.)
  1. Preheat the oven on 400F(200C)
  2. Defrost Fillo dough if it's froze-it will take about 15-20 minutes on the room temperature.
  3. In a meanwhile put about ½ Tbs. of oil in the pan (saute pan or small frying pan would be fine), put shredded onion and minced garlic and saute for minute or two on medium high, then add shredded carrot, celery and potatoes. Stir for 3-5 minutes just to get the flavors together and at the same time the potatoes will be softer and easier to bake.
  4. Add salt to taste (1/2 tsp or so) and Ground black pepper, Red Hot Chili pepper if desired; Stir! Turn off the heat and cover until ready to be used.
  5. If the Fillo dough sheets are defrosted, carefully open the bag and take it out. Put two sheets at the time on counter top/working area and fill them with potatoes-take about 2 Tbs. of potato mixture and just toss evenly all over the sheet and roll, about 2 inches before the end fold in the sheet on both end and roll over so the ends are closed. Make sure that you cover the other sheets with clean kitchen towel to prevent from drying while you are rolling.
  6. Oil the baking pan, and this is optional because you can keep filled fillo dough strength and line them one next to each other in the rectangular baking pan OR like I did use circled pan and make slight curves until you fill the whole baking pan-from outside working the way to inside.
  7. Brush with bit of oil and bake until golden brown but 3 minutes before taking it out spray just a little water on them like if you would wet your hands and just flick the water off(not much water). This way they will be moist, soft and crunchy at the same time.
  8. Serve this with any kind of meat, and/or salad and cheese.
Recipe by Food Writer Friday at