Golden Layers: Patatopita with Filo – A Greek Potato Pie with Phyllo Recipe

 Patatopita with filo is the name of the traditional Greek potato pie with phyllo dough. This easy and straightforward recipe is ideal not only during fasting periods but also all year round especially if you are a vegan. 

To make patatopita you need the following ingredients: phyllo dough sheets, boiled potatoes, onions, carrots, red peppers, dill, salt, and pepper. It is often served as a main dish or side dish, and it is commonly enjoyed throughout Greece and other parts of the Mediterranean. It's a hearty and satisfying dish that is perfect for a family meal or a gathering with friends.

This authentic patatopita recipe, which gives around 16 pieces, takes 20 minutes to prepare and 60 minutes to bake.     

Patatopita me Filo: A Greek Potato Pie with Phyllo

Patatopita - Ingredients

  • 6 phyllo dough sheets
  • 125 ml of olive oil, plus 70 ml for the filling 
  • 5 medium potatoes boiled with their skin
  • 2 onions, sliced
  • 2 carrots, grated
  • 2 red peppers, cut into slices
  • ½ bunch dill
  • Salt
  • Freshly ground pepper

Patatopita - How to Make

  1. Start this easy fasting Greek potato pie by heating the olive oil in a large deep pan.
  2. Sauté and stir the onions for 4 to 5 minutes. Add salt.
  3. Add the peppers. Sauté for 2 to 3 minutes to soften.
  4. Finally, add the carrot, stir, and remove from the heat. Allow the filling to cool.
  5. Add the dill to the filling and mix. Season to taste.
  6. Peel the potatoes and cut them into chunks with a fork.
  7. Pour the potatoes into the filling and mix with a spoon.
  8. Try the salt and pepper after adding the potatoes to the filling.
  9. Allow the filling to cool completely.
  10. In a large greased round baking pan, spread some olive oil.
  11. Place three phyllo dough sheets radially on the baking tray, making sure that their edges protrude from the edge of the baking tray.
  12. Preheat oven to 180° C.
  13. Sprinkle with olive oil in between.
  14. Pour the filling over the leaves and flatten with a spoon.
  15. We turn the ends of the protruding phyllo dough sheets, on the filling.
  16. Cover the pie with the remaining three leaves, laying them crumpled and sprinkling them in between with a little olive oil.
  17. Cut the pie on the surface into pieces, sprinkle with the remaining olive oil, and sprinkle with a little water.
  18. Bake at 180° C, for about 1 hour (if cooking in the air, lower the temperature to 160° C). 
  19. For the last twenty minutes, bake the pie on the lower resistance only, so that the lower leaves dry well and the base is baked properly.
  20. Let your pie stand for 10 minutes before serving.

You can serve this traditional patatopita hot or at room temperature. If you like potatoes, then you should try this traditional Greek-style fried potatoes recipe. Enjoy!