Rustic Greek Potato & Mushroom Pie (Patatopita)
This comforting, savory pie features a hearty filling of mashed potatoes, sautéed mushrooms, and sweet leeks, wrapped in crisp phyllo pastry. It’s a vegetarian classic from Greek cuisine—perfect as a main or side dish, and even better the next day.
This comforting, savory pie features a hearty filling of mashed potatoes, sautéed mushrooms, and sweet leeks, wrapped in crisp phyllo pastry. It’s a vegetarian classic from Greek cuisine—perfect as a main or side dish, and even better the next day.
Info
Prep Time:
30mCook Time:
50mDifficulty Level:
Ingredients
Serves 8
For the Pie
- 6 sheets of country-style or phyllo pastry
- ¼ cup olive oil, for brushing the pastry
- 4 tbsp olive oil, for the filling
- 250 g mixed mushrooms, sliced
- 5 medium potatoes, boiled with skin on
- 1 onion, finely chopped
- 1 leek, finely chopped
- 1 red bell pepper, finely chopped
- 1 garlic clove, crushed
- 2 spring onions, sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- Salt and freshly ground pepper, to taste
Equipment
- Baking dish (approx. 20 x 30 cm / 8 x 12 in)
- Non-stick skillet
- Mixing bowl
Directions
Boil the Potatoes: Peel the potatoes, cut them into large cubes, and boil in salted water for 15–20 minutes, until fork-tender. Drain well, transfer to a bowl, and mash roughly with a fork.
Sauté the Mushrooms: Heat 1 tbsp of olive oil in a non-stick skillet over high heat. Add the garlic and mushrooms and sauté for about 3 minutes, until the mushrooms release their moisture and dry out. Add them to the mashed potatoes.
Cook the Vegetables: In the same skillet, heat the remaining olive oil. Sauté the onion, leek, and red pepper for 4–5 minutes until soft and fragrant.
Combine the Filling: Add the sautéed vegetables, spring onions, salt, pepper, parsley, and dill to the bowl with the potatoes and mushrooms. Mix well and allow the filling to cool.
Assemble the Pie: Lightly brush a sheet of phyllo pastry with olive oil, fold it in half, and place it in a greased 20×30 cm baking dish. Repeat with two more sheets to form the bottom layer.
Add the Filling: Spread the potato filling evenly over the pastry.
Top the Pie: Cover the filling with three more folded and brushed sheets of pastry. Drizzle the remaining olive oil on top and sprinkle a few drops of water for extra crispness.
Bake: Score the top layer into serving portions. Bake in a preheated oven at 170°C (340°F) with fan, on the middle rack, for about 50 minutes, or until golden and crispy.
Recipe Tips
Serve warm or at room temperature with a crisp green salad or a dollop of Greek yogurt. This pie is even tastier the next day!