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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)