I have always in the fridge one roll (even two) of puff pastry and one of phyllo pastry. These are my last minute rescue assistants when the fridge is full of left-overs and the time is missing. And it is always missing, especially during the week when the working day finishes late and we are starving.
But it is very difficult to find the phyllo pastry in Italy, so this is another typical ingredient that I pack in the car each time I go back home. I love it sweet and savoury, I like the crispy crust and the golden brown coloure it gets during cooking. I remember my mother preparing her homemade pastry that was so thin. It was transparent, it was an intact sheet of smooth pastry. I will never be able to do it, but I will try, I want to feel the movement of the light sheet of pastry waving above my hands.
This kind of pie is the traditional dish we eat often in Croatia, usually filled with fresh cheese and sour cream (salted) or with apples (sweet). But the pie with potatoes is something special. My mother learned to cook it from her Bosnian friend and she prepare it each time me and Mr. M. get back home, we love it so much and we just can’t stop eating it.
Going back to “very practical” phyllo pastry sheets I have bought, here are some tips:
- pull out from the package just the sheets you intend to use and store the remaining sheets in the package hermetically closed.
- it dries out quickly, especially if the room temperature is high, so be quick while working, it means you need all other ingredients to be prepared in advance.
- do not separate the sheets, while filling the first sheet, leave the remaining sheets under the first one, it will allow to the pastry to stay moist.
- no worries if you ruin the pastry sheet, just continue rolling it and the tear will be covered.
- it dries out quickly, especially if the room temperature is high, so be quick while working, it means you need all other ingredients to be prepared in advance.
- do not separate the sheets, while filling the first sheet, leave the remaining sheets under the first one, it will allow to the pastry to stay moist.
- no worries if you ruin the pastry sheet, just continue rolling it and the tear will be covered.
PHYLLO PASTRY POTATO PIE
For ø24cm baking tray
6 phyllo pastry sheets
6 medium size potatoes (about 100 gr each)
1 big onion
salt
pepper
10ml of extra virgin olive oil
little water
Peel and cut the potatoes into thin cubes. Finely chop the onion.
Brush the baking tray with the olive oil.
Unroll the pastry and leave the pastry sheets one above another to avoid that the pastry dries out. Brush the first pastry sheet with the mixture of olive oil and water, spread the whole sheet of the pastry with potatoes and chopped onion, sprinkle above little salt and pepper and roll the pastry up.
Place the first pastry roll into oiled baking tray and continue preparing pastry rolls one by one. Brush the surface of pastry rolls with the olive oil and bake in the preheated oven at 200°C for about 30 minutes until golden brown.
Allow to rest for 10 minutes and serve with sour cream.
1 big onion
salt
pepper
10ml of extra virgin olive oil
little water
Peel and cut the potatoes into thin cubes. Finely chop the onion.
Brush the baking tray with the olive oil.
Unroll the pastry and leave the pastry sheets one above another to avoid that the pastry dries out. Brush the first pastry sheet with the mixture of olive oil and water, spread the whole sheet of the pastry with potatoes and chopped onion, sprinkle above little salt and pepper and roll the pastry up.
Place the first pastry roll into oiled baking tray and continue preparing pastry rolls one by one. Brush the surface of pastry rolls with the olive oil and bake in the preheated oven at 200°C for about 30 minutes until golden brown.
Allow to rest for 10 minutes and serve with sour cream.
La ricetta in italiano
TORTA SALATA DI PASTA FILLO CON PATATE
TORTA SALATA DI PASTA FILLO CON PATATE
per una teglia da forno diametro 24cm
6 fogli di pasta fillo
6 patate medie (ognuna di circa 100 gr)
1 cipolla grande
sale
pepe
10ml di olio extravergine di oliva
poca acqua
Sbucciare le patate e tagliarle a cubetti molto sottili. Tagliare finemente la cipolla.
Sbucciare le patate e tagliarle a cubetti molto sottili. Tagliare finemente la cipolla.
Oliare la teglia.
Srotolare la pasta fillo e lasciare i fogli di pasta uno sopra l’altro per evitare che si secchino. Spalmare il primo foglio con la miscela di olio e acqua, cospargere su tutta la superfice del foglio di pasta le patate e la cipolla, salare e pepare. Arrotolare il foglio di pasta.
Sistemare il primo rotolo di pasta nella teglia e continuare a preparare i rotoli di pasta uno alla volta. Riscaldare il forno a 200°C, infornare la torta salata e cuocerla per circa 30 minuti finché la pasta diventerà dorata.
Lasciare la torta salata riposare per circa 10 minuti e servire con la panna acida.
Recept na hrvatskom
PITA KRUMPIRUŠA
PITA KRUMPIRUŠA
za pleh promjera 24cm
6 tankih kora za savijače
6 krumpira srednje veličine (svaki oko 100 gr težine)
1 velika glavica luka
sol
papar
10ml extra djevičanskog maslinovog ulja
malo vode
Oguliti krumpir i narezati ga na što tanje kockice. Sitno narezati luk.
Oguliti krumpir i narezati ga na što tanje kockice. Sitno narezati luk.
Pleh za pečenje namazati uljem.
Odmotati kore i ostaviti ih jedna na drugoj da se ne suše. Premazati prvi list emulzijom ulja i vode, posipati po cijelom listu krumpir i luk, posoliti, popapriti i saviti u savijaču.
Staviti prvu savijaču u nauljeni pleh, te pripremati jednu po jednu savijaču i stavljati u pleh. Premazati savijače uljem i peći u zagrijanoj pećnici na 200°C oko 30 minuta dok ne postanu zlatno smeđe boje.
Pečene savijače ostavite stajati oko 10 minuta i poslužite s kiselim vrhnjem.
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