Mixed pie

(Mješana pita)

Procedure

Get phyllo dough from the freezer into the fridge.

Start with beef. Add salt, black pepper, dried onion flakes (or finely-chopped yellow onion), and garlic powder (or fresh garlic smashed into a very smooth paste). Mix everything you added by hand for a few minutes until it blends together. Leave to rest for at least 2 hours in the fridge (overnight is fine too).

Once meat has rested, grate raw potatoes into a separate bowl. Add salt. Give it a few minutes and then drain all the water that accumulated.

Mix drained potatoes with meat and mix thoroughly.

Preheat the oven to 175 °C (350 °F).

On a top phyllo dough sheet drizzle a bit of oil and place mixture chunks over the first half. Roll two sheets together into tight wrap (length-wise). Place into a well-oiled baking dish (don’t forget the sides).

Once done with all sheets, place the dish into the oven until it browns (about 1:15-1:30, depending on the dish).

Ingredients (meat)

1 kg Beef 2 lb
12 g Salt 2 tsp
8 g Black pepper 1½ tsp
25 g Dried onion flakes 3 tbsp (or 1 onion)
1.2 g Garlic powder ¼ tsp (or 4 cloves fresh garlic)

Ingredients (potato)

1.2 kg Russet potatoes 3-4 big
15 g Salt 2 tsp

Ingredients (dough)

500 g Phyllo dough 1 lb (about 20 sheets)