ReceptnaptárPita krompiruša (Bosnian potato filo pie)
Krompiruša is the potato version of Bosnian pita, the most popular breakfast in the bakeries of Sarajevo. It consists of thin filo sheets, finely diced raw potatoes, onion and plenty of pepper. The filling is simple yet delicious: the pastry bakes crisp in the oven and the inside turns soft. It is at its best with yogurt and can also be eaten cold, which makes it ideal for taking on a journey.
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Ingredients
Method
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- Mix the potatoes with the onion, oil, salt and pepper.
- Lay 2 sheets of pastry in an oiled baking tin (brush each with oil), scatter over some of the filling; layer until it is used up (or roll the filling in the sheets and coil them).
- Brush the top with oil and sprinkle with a little water so it doesn't dry out.
- Bake at 200 °C for 40-45 minutes until golden and rest covered for 10 minutes.
- Serve with yogurt; packed in portions it keeps 3 days; it heats through in the microwave in 1.5-2 minutes (and can be eaten cold).
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cut the potatoes as small as possible or grate them, because they go into the pastry raw and larger pieces will not soften in time.
- Do not stint on the salt and pepper, because potatoes can take a lot of seasoning, and that is what makes the filling really good.
- Covering it after baking cannot be skipped, because during the rest the steam softens the inner layers.
Frequently asked questions
What else can go in the filling?
Minced meat or a little bacon, although Bosnian tradition favours pure potato. It is also delicious with white cheese, in which case use less salt.
Why does it need sprinkling with water?
The water creates steam in the oven, so the filo stays crisp instead of drying out, and the filling also bakes softer.
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