Pairs well with Twisted Potato Pies
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Twisted Potato Pies
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A simple and delicious recipe for twisted potato pies using rustic phyllo dough and a savory potato and herb filling.
00:50:00 total
Serves 7
easy
Sides / Appetizer
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Ingredients
- potatoes - 1 kilogram (cleaned)
- dried oregano - 1 teaspoon
- parsley - 1/4 bunch (1/4 of a bunch)
- dill - 1/4 bunch (1/4 of a bunch)
- spring onions (green part) - 4
- olive oil - 30 grams (for filling)
- salt - to taste
- pepper - to taste
- rustic phyllo (golden dough) - 650 grams
- olive oil - 150 grams (for assembly)
Instructions
- Prepare Potatoes: Boil or bake the potatoes until tender, then drain and let cool slightly.
- Make Filling: In a bowl, combine the boiled potatoes, dried oregano, chopped parsley and dill, chopped green part of spring onions, 30 grams of olive oil, salt, and pepper. Mix with your hands, leaving some potato pieces whole for texture.
- Prepare Phyllo: Spread olive oil on a baking sheet. Place 1/7 of the filling on each phyllo sheet, fold the edge on one side, sprinkle with olive oil, and roll into a snail shape.
- Bake: Place the pies on the oiled baking sheet, sprinkle with more olive oil, and bake in a preheated oven at 170°C for 50 minutes until crispy and golden.
- Serve: Serve the twisted potato pies hot or at room temperature.
