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Meat and Potato Pie (Mješana pita)



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, oil the top side a bit and sprinkle with some water to keep the top moist.

Place the dish into the oven until it browns (about 1 to 1½ hour, depending on the dish).



500 g Phyllo dough 1 lb (about 20 sheets)


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)


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