Pairs well with Twisted Potato Pies
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Twisted Potato Pies
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Crispy on the outside with a flavorful potato filling, wrapped in rustic phyllo.
01:50:00 total
Serves 8
medium
Sides / Appetizer
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Ingredients
- potatoes - 1 kg (peeled)
- dried oregano - 1 teaspoon
- parsley - 1/4 bunch (1/4 bunch)
- dill - 1/4 bunch (1/4 bunch)
- spring onions - 4 (green part only)
- olive oil - 30 g (for filling)
- salt - to taste
- pepper - to taste
- rustic golden pastry - 650 g
- olive oil - 150 g (for assembly)
Instructions
- Prepare the potatoes: Boil the potatoes until tender, about 20 minutes. Drain and let cool slightly.
- Make the filling: Mash the potatoes coarsely and mix with oregano, parsley, dill, spring onions, 30g olive oil, salt, and pepper.
- Assemble the pies: Spread each phyllo sheet, add the potato filling, roll into a log, then coil to form a pie. Brush with olive oil.
- Bake: Bake in a preheated oven at 170°C for 50 minutes until golden and crispy.
