About this recipe

✨

Recipe highlight

Why you’ll love it

Bakery-style crunch with pantry staples—roll, coil, bake. ⚡

Ingredients

• Potato filling
• 🥔 Potatoes, peeled & coarsely grated: 800 g (5 cups / 1.76 lb)
• 🧅 Onion, very fine dice or grated: 200 g (1½ cups / 7 oz)
• 🫗 Sunflower oil: 45 ml (3 tbsp / 1.5 fl oz)
• 🌶️ Sweet paprika: 4 g (1½ tsp / 0.14 oz)
• 🧂 Salt: to taste (≈8 g / 1½ tsp)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 💧 Water (to loosen filling): 120 ml (½ cup / 4 fl oz)
• 🌿 Parsley, chopped (optional): 2 tbsp (8 g / 0.28 oz)
• Assembly & bake
• 📜 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) dairy
• 💧 Sparkling water (for steam & lift): 60 ml (¼ cup / 2 fl oz)
• 🌰 Sesame seeds (optional): 1 tbsp (9 g / 0.32 oz) sesame
• Optional dip
• 🥛 Plain yogurt: 240 g (1 cup / 8.5 oz) dairy
• 🧄 Garlic, very finely minced: 1 clove (3 g / 0.1 oz)
• 🧂 Salt: to taste (≈1 g / pinch)

Preparation

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 Bake Bake 35–45 min until deep golden and crisp. Rest 10 min before cutting into wedges.
• 6 Dip (optional) Stir yogurt with garlic and a pinch of salt.

Timing details

Nutrition

Estimated values per serving.

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