Bosnian Potato Pita
The Quirky Foodster Team
Ingredients
- Filo pastry sheets — 400 g (14 oz)
- Potatoes, peeled — 600 g (1.3 lb)
- Large onion, finely diced — 1
- Sunflower oil — 120 ml (1/2 cup)
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Chopped fresh parsley — 2 tbsp
Method
- Grate the potatoes coarsely and squeeze out excess liquid.
- Sauté the onion in 2 tbsp oil until soft and translucent.
- Combine grated potato, sautéed onion, salt, pepper and parsley in a bowl.
- Preheat oven to 200°C (400°F) and oil the baking pan.
- Lay a filo sheet flat, brush with oil, spread a thin line of potato filling along the edge, and roll into a rope.
- Coil the rope into the pan; repeat with remaining sheets and filling to fill the pan.
- Brush the top with remaining oil.
- Bake 40-45 minutes until golden and the potato filling is fully cooked.
Introduction:
Krompiruša is the humble potato-filled pita, historically the most affordable member of the pita family and a
lasting symbol of resourceful Bosnian home cooking during lean times. It remains a lunchtime favourite,
sold in bakeries across Sarajevo alongside its meat and cheese cousins.
Cultural Background:
Krompiruša is the humble potato-filled pita, historically the most affordable member of the pita family and a lasting symbol of resourceful Bosnian home cooking during lean times. It remains a lunchtime favourite, sold in bakeries across Sarajevo alongside its meat and cheese cousins.
Tips:
Squeezing the grated potato dry prevents a soggy pastry base. Let the pie rest 10 minutes before slicing so the filling sets.
Variations:
Add crumbled feta into the filling for a richer version. Mix in sautéed leeks for a milder onion flavour.
Vegetarian/Vegan:
Naturally vegan as written.
Storage:
Refrigerate in an airtight container for up to 3 days.
Reheating:
Reheat in the oven at 180°C (350°F) for 10 minutes; avoid microwaving to keep the pastry crisp.
Nutrition:
Approx. 340 kcal, 6 g protein, 40 g carbohydrate, 17 g fat per serving (1 wedge).
FAQs:
Q: Why grate the potato instead of dicing it?
A: Grating ensures the filling cooks fully within the baking time and rolls smoothly inside the filo.
Q: Can I make this vegan?
A: Yes — it is naturally vegan as written, provided a plant-based oil is used throughout.
Q: Can leftovers be frozen?
A: Yes, baked slices freeze well for up to 1 month; reheat from frozen at 180°C (350°F) for 20 minutes.
- Filo pastry sheets — 400 g (14 oz)
- Potatoes, peeled — 600 g (1.3 lb)
- Large onion, finely diced — 1
- Sunflower oil — 120 ml (1/2 cup)
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Chopped fresh parsley — 2 tbsp
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