Greek Potato Pie (Patatopita)

A filling of melting potatoes and herbs, encased in a phyllo pastry that cracks under the teeth. The smell of dried oregano and warm olive oil evokes the taverns of the Peloponnese.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 621
• Protein: 18 g
• Carbs: 42 g
• Fat: 41 g

Ingredients

• 800 g Potato ( peeled )
• 1 piece Phyllo dough ( pack of 12 sheets )
• 3 piece Egg ( beaten )
• 1 piece Yellow onion ( sliced )
• 50 ml Extra virgin olive oil
• 60 g Minimum butter sweet ( melted )
• 1 tbsp Oregano ( dried )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 g Feta cheese ( crumbled )

Instructions

1. Cooking the potatoes

   Place potatoes in cold salted water. Cook until a knife tip enters without resistance. Drain and let the steam escape so they are perfectly dry.

2. Preparing the filling

   Sauté the sliced onion in olive oil until translucent. Roughly mash the potatoes with a fork, add the onion, crumbled feta, beaten eggs, and oregano. The texture should remain rustic.

3. Assembling the pastry

   Brush a mold with melted butter. Layer 6 sheets of phyllo pastry, buttering each layer. Spread the filling, then cover with the remaining 6 sheets, still buttering between each layer.

4. Baking

   Bake at 180°C. The pie is ready when the pastry is deep reddish-gold and crispy. Let rest for 10 minutes so the filling firms up before slicing.

Chef's tips

• Don't mash the potatoes into a smooth purée, keep some chunks to give it body.
• Work quickly with the phyllo pastry, it dries out and breaks as soon as it's exposed to air.

Storage

Keeps for 3 days in the fridge. Reheat in the oven to restore crispiness, the microwave will soften the pastry.