Description
This authentic Balkan potato phyllo pie (aka burek od krompira or krompiruša) features layers of flaky phyllo pastry wrapped around perfectly seasoned potatoes and onions. The sparkling mineral water creates an incredibly light, airy crust. Perfect for sharing with friends, as a packed lunch, or enjoyed with your family.
Ingredients
Filling:
- 1.2 kg / 2.65 pounds waxy potatoes* (like Dutch Cream – avoid floury varieties)
- 2 small (or 1 large) yellow/brown onions
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon vegetable stock powder
- ½ teaspoon cracked black pepper
Assembly:
- 12 sheets of phyllo (filo) pastry
- ¼ cup / 45ml olive oil
- ¾ cup / 165ml sparkling mineral water*
Instructions
- Prepare the filling: Peel and wash the potatoes, and cut them into small cubes. The easiest way is to treat them like they’re onions. This will ensure that they bake evenly.
- Combine vegetables: Chop the onions and add them to a large bowl with the potatoes. Toss well with the 3 tablespoons of oil first, then add the salt (2 teaspoons), stock powder (1 teaspoon), and black pepper (½ teaspoon). Mix well. (Adding oil before salt helps reduce moisture extraction.)
- Make oil-water mixture: In a small bowl, combine the ¼ cup olive oil and ⅓ cup / 70ml normal water, stirring well to incorporate.
- Oven: Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
- Prepare phyllo: Roll out the phyllo pastry, taking two sheets of phyllo pastry. Using a pastry brush, brush the top sheet liberally with the oil-water mixture.
- Add filling: Place about 5-6 tablespoons of the potato mixture along the bottom of the phyllo sheets, leaving a small space for rolling.
- Roll: Roll the dough gently into a log. You don’t have to roll the edges in – keep them open.
- Shape: Transfer the roll to an oiled, large round baking dish (mine was 30cm / 11.81 inches) and fold it into a snail shape. It’s okay if it breaks, just make sure it’s snug in the dish.
- Repeat: Continue until all the potato mixture has been used, creating a spiral pattern in the dish.
- Add sparkling mineral water: Pour the sparkling mineral water over the assembled pie, ensuring you cover as much of the dough as possible.
- Bake: Bake for 45 minutes to 1 hour, or until the dough is golden brown. When removed from the oven, cover with a tea towel and let sit for 20-30 minutes before serving. This will help it set and cool enough so it can be sliced without falling apart.
Notes
Potato variety: Choosing the right potato variety is important; otherwise, the pita will be dry if you use a floury potato. Choose instead an all-round potato or ideally a waxy potato like Dutch Cream. The difference is significant in the outcome of the dish.
Sparkling mineral water: The use of sparkling mineral water helps to act like baking powder would, making the crust moist. It puffs the dough, making it nice and airy. Please don’t use normal water in its place – it will come out dense and heavy.
Cooling time: It’s best to let it cool for at least 20-30 minutes for it to firm and set; otherwise, the pastry will be a little soft and hard to keep together when cutting and taking a piece. Cover with a tea towel so that the top phyllo doesn’t dry out.
Leftovers: Store leftover potato pie covered in the refrigerator for up to 3 days or at room temperature for a day.
Reheating: Reheat in the oven at 350°F / 175°C for 10-15 minutes to restore crispiness and to slightly warm through.
Bake later: The pie can also be assembled and refrigerated overnight before baking. Just add the sparkling mineral water once you’re ready to bake it.
