Easy Potato Phyllo Pastry Recipe
You will see in the video recipe, while making the pastry, the filling is quite a lot. After laying the pie, it almost looks like it's floating in water. But don't let that scare you. After waiting in the fridge, it absorbs its water. You can prepare it in the evening for a weekend breakfast, put it in the closet and cook it when you get up the next morning.
As I said, I did not have the opportunity to take a photo of the cut version of the pastry as it was completely finished. But you will be able to see the sliced version in the breakfast table photos that I plan to publish tomorrow.
Enjoy the recipe...
- 4 phyllo sheets,
- 2 cups of milk,
- 2 cups of yoghurt,
- 1 cup of olive oil,
- 3 boiled potatoes,
- 1/4 cup vegetable oil,
- 1 onion,
- 2 teaspoons tomato paste,
- 2 teaspoons paprika,
- 2 teaspoons dried mint,
- 3 teaspoons salt.
- Finely chop the onion and sauté in vegetable oil until softened,
- Stir in the tomato paste and cook for 2 mins,
- Stir in the paprika,
- Add in the mashed boiled potatoes, salt and dried mint, stir everything well, then remove from heat,
- For the sauce, mix together the milk and yoghurt in a separate bowl,
- Grease a rectangular baking dish,
- Place 1 phyllo sheet (creasing it where necessary) to cover the whole bottom surface of the dish,
- Evenly drizzle 1/4 of the yoghurt sauce on top,
- Now brush 1/4 of the olive oil on top,
- Place the second phyllo sheet again creasing and folding it when necessary,
- Drizzle some of the yoghurt sauce and olive oil evenly on top,
- Evenly distribute the potato filling,ayın,
- Cover the filling with a new phyllo sheet, then pour over some yoghurt mixture and oil,
- Repeat the same for the last phyllo sheet,
- Finally pour all the yoghurt sauce and olive oil left evenly on top, and stick the baking dish in the fridge for a minimum of 2 hours (you can do overnight),
- Bake at 180 degrees celsius until golden brown.