Potato Pie (Pita krumpiruša)
Get phyllo dough from the freezer into the fridge.
Grate raw potatoes into a separate bowl. Give it a few minutes and then drain all the water that accumulated.
Add salt, black pepper, dried onion flakes, and garlic powder. Mix everything by hand for a few minutes until it blends together. Remove any additional water that accumulated.
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 potato water to keep the top moist.
Place the dish into the oven until it browns (about 1 to 1½ hou hour, depending on the dish).
Once out, gently wet top with a water and leave to coll.
|500 g||Phyllo dough||1 lb (about 20 sheets)|
|2 kg||Russet potatoes||8 big|
|20 g||Salt||3 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)|