Naual Hansen

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Pie made of a homemade filo pastry and potatoes

   This potato pie is a traditional sort of pie on Balkan Peninsula. Homemade filo pastry can be made in different ways and there are many variations of them. This is one of the ways  to make it without using a table cloth, simply by oiling the working surface and generously drizzling oil over the prepared and divided dough.
I peeled off and chopped potatoes into fine little cubes and added them to sauteed onion. I seasoned it and then used it as a filling. Next, I prepared the dough while the filling was cooling. For the dough I used wheat flour, water, a little bit of salt and a bit of rapeseed organic oil. With the help of a stand mixer I got a perfect smooth dough that I generously oiled, then divided into pieces and let it rest.
   After 20 min. I stretched it over the working surface and filled it with potato filling, then I rolled it in a spiral shape and placed it into the baking tray covered with a parchment paper. I repeated the same with the rest of the dough pieces and added them into the baking tray (as in the image). I baked the pie in the oven at 190 Celsius degrees for 40 min. Next, I turned off the oven, took the pie out and then drizzled it with a little bit of cold water, then returned to the warm oven for the next 2 min.
Pie tastes wonderful when it’s served freshly baked, yet it doesn’t taste bad at all eating it cold with a seasonal salad.
    You may take a look at the detailed recipe with the full ingredients list that is lying in the Pinterest recipe box under the image section.

   On the image, down: one the rolled pies cut in pieces and baked in a form of a small tubes.

   On the image, down: streached dought over the working surface and filled with potatoes.


Pie made of homemade filo pastry and potatoes
Cook Time 40 minutes
Course Main Course
Servings 4 servings


  • Oven
  • Non-stick frying pan


  • 255 gr of wheat flour;
  • 1.6 dcl of luke warm water;
  • a good pinch of salt;
  • some oil (I used organic rapeseed oil) for stretching out the dough.

For the potato filling:

  • 400 gr of finely chopped raw potatoes (or grated);
  • 1 large, finely chopped red onion;
  • 2/3 tsp. of ground black pepper;
  • 2/3 tsp. of himalayan salt;
  • 1 tbsp. of oil (I used organic rapeseed oil).



  • Sautee chopped onion on a non-stick frying pan in a bit of oil at high temperature for 3-4 min. Remove from stove and then add chopped potatoes and seasonings. Stir well, and set aside.


  • Mix all ingredients with a mixer into a smooth dough ( you can also knead the dough by using your hands but that will take much longer time). Oil it a bit, then devide it into 3-4 pieces and shape 3-4 flat disks out of them. Oil those disks really well, and cover them with aluminium foil, let them rest for 15 min. or max 20 min.
  • Stretch each piece of dough over oiled surface and fill it with prepared filling). Roll it and place into a covered baking tray with a baking paper, roll it into a shape of spiral. Repeat the same with the rest of the dough by attaching each filled piece of dough to the previous one that is in baking tray.
  • Bake for 40 min. at 190 degrees Celsius. Drizzle with a bit of water and return to warm oven for 2 min. Serve warm.

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