A delicious savoury dish featuring delicate filo pastry sheets encasing a blend of sautéed potatoes and onions.
Servings 4
Prep Time 25 minutesmins
Cook Time 25 minutesmins
Total Time 50 minutesmins
Ingredients
5-6ready made filo pastry sheets
boiled potatoesor potato leftovers
1onionmedium-large
1egg
1plain yogurtapprox 200 ml
1tspbutter
sunflower oil
1tspfreshly grated black pepper
saltto taste
Instructions
Prepare Potato and Onion Mixture:
Peel and dice potatoes into small pieces, then boil in salted water for 15 minutes.
Finely chop onion and sauté in sunflower oil and butter for 5 minutes until softened. Add cooked potato pieces and sauté for an additional 2-3 minutes.
Pour in 50ml water and sauté for 1 more minute. Transfer the mixture to a bowl.
Add half a pot of yogurt with the potato and onion mixture.
Separate an egg, adding the egg white to the mixture and reserving the yolk.
Season with salt and black pepper, then mix well.
Assemble Potato and Onion Pastry:
Mix 100ml water and 1 tablespoon sunflower oil in a cup.
Grease a baking tray (20cm x 30cm) with oil.
Layer filo pastry sheets in the tray, drizzling each with the water and oil mixture. Spread half of the potato and onion mixture over the pastry. Tear another sheet of filo pastry into pieces and place them over the filling. Add the remaining potato mixture on top, then cover with another sheet of filo pastry. Repeat the layering process, drizzling each layer with water and oil.
Bake :
Mix egg yolk with half a pot of yogurt and spread evenly over the top layer of pastry.
Bake at 170°C for 20-25 minutes until golden brown. To prevent burning, loosely cover with foil and uncover for the last 5-7 minutes for a golden finish.
Notes
The total calorie count of approximately 1355 for the entire dish is an estimate and may vary based on specific ingredients and serving sizes. If served as a main meal for 4 people, each portion would contain around 338 calories.