📜 Phyllo sheets, thawed: 450–500 g (10–12 large sheets / 16–18 oz)
🫗 Neutral oil (or melted butter) for brushing: 100 ml (⅖ cup / 3.4 fl oz)
💧 Sparkling water (for steam & lift): 60 ml (¼ cup / 2 fl oz)
🌰 Sesame seeds (optional): 1 tbsp (9 g / 0.32 oz)
Optional dip
🥛 Plain yogurt: 240 g (1 cup / 8.5 oz)
🧄 Garlic, very finely minced: 1 clove (3 g / 0.1 oz)
🧂 Salt: to taste (≈1 g / pinch)
Preparation
1️⃣ Mix filling: Squeeze grated potatoes by hand to remove excess water. Combine with onion, oil, paprika, salt, pepper, parsley (if using), and water to make a juicy but not soupy mix.
2️⃣ Prep pan & oven: Heat to 200°C / 400°F. Brush a 28–30 cm round pan (or 23×33 cm/9×13 in) with oil.
3️⃣ Roll ropes: Lay 1–2 phyllo sheets, brush lightly with oil. Spread a thin strip of potato filling along a long edge; roll into a snug rope. Repeat to make 5–6 ropes.
4️⃣ Coil: Place the first rope in the center and coil it; add remaining ropes end-to-end to fill the pan. Brush the top, drizzle sparkling water, and sprinkle sesame if using.
5️⃣ Bake: Bake 35–45 min until deep golden and crisp. Rest 10 min before cutting into wedges.
6️⃣ Dip (optional): Stir yogurt with garlic and a pinch of salt.
Total Time
🕒 Prep: 25 min
🔥 Cook: 40 min
⏳ Total: 1 h 05 min
Nutritional Value
🔋 Energy: ~330 kcal
💪 Protein: ~7 g
🧈 Fat: ~16 g
🍞 Carbohydrates: ~40 g
🧂 Sodium: ~620 mg
Advice
Squeeze the grated potatoes well—too much moisture steams the layers; a lightly juicy filling gives a tender center and a shatter-crisp shell.
Why it works
Thin ribbons of potato cook quickly; sparkling water releases steam between sheets to lift the phyllo, while oil keeps layers distinct and crunchy.
Twist
Leek & Potato: Swap half the onion for thinly sliced leeks sautéed 3 min—sweet, aromatic filling with the same crisp finish.
Status
Spiraled gold with a soft potato heart—Krompiruša that tastes like a Bosnian bakery. #grannyzen #balkanpie 🥔🥧
Share & Print
Rate & react
5.0 / 50 votes
Diff avg: –/50 short • 0 right • 0 long0 easy • 0 hard
Comments