Krompiruša
A traditional Balkan savory pie made with flaky phyllo dough and a simple, flavorful filling of grated potatoes and onions. This recipe forms the dough into a characteristic spiral shape, perfect for a hearty snack or a light meal served with yogurt.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 622 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 2 pcsyellow onion, finely chopped
- 3 tbspvegetable oil
- 1,000 grusset potato, peeled and coarsely grated
- 2 tspsalt
- 1 tspblack pepper, freshly ground
Ingredients
- 450 gphyllo dough, thawed according to package directions
assembly
- 120 mlvegetable oil
Equipment
round baking pan · pastry brush · large bowl · skillet · cutting board · knife · box grater
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Lightly grease a 30cm (12-inch) round baking pan.
About 5 min
- 2
In a large skillet over medium heat, warm the oil for the filling. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Cooking the onions first removes their raw bite and adds a sweeter flavor to the filling.
- 3
Place the grated potatoes in a large bowl. Using your hands or a clean kitchen towel, squeeze out as much excess water as possible.
About 8 min
Cook’s note: This step is crucial to prevent the pie from becoming soggy.
- 4
Add the cooked onions, salt, and black pepper to the bowl with the squeezed potatoes. Mix until everything is well combined.
About 2 min
- 5
Lay one sheet of phyllo dough on a clean, dry surface. Lightly brush it all over with oil. Place a second sheet directly on top and brush it with oil as well.
About 2 min
Cook’s note: Keep the remaining phyllo sheets covered with a damp towel while you work to prevent them from drying out and cracking.
- 6
Spread about one-sixth of the potato filling in a line along one of the long edges of the stacked phyllo sheets.
About 1 min
- 7
Carefully roll the phyllo into a long, thin log, enclosing the filling.
About 1 min
Cook’s note: Roll it snugly but not too tightly, to allow room for the filling to expand as it cooks.
- 8
Gently place the first log in the center of the prepared baking pan, coiling it into a small spiral.
About 1 min
- 9
Repeat the process of layering two phyllo sheets, filling, and rolling to create more logs with the remaining ingredients.
About 10 min
- 10
Arrange each new log around the center coil in the pan, continuing the spiral shape until the pan is full.
About 2 min
- 11
Brush the top of the entire spiral generously with any remaining oil.
About 1 min
- 12
Bake for 40-45 minutes, until the krompiruša is deep golden brown and crispy.
About 45 min
Cook’s note: If the top browns too quickly, you can loosely cover it with aluminum foil for the remainder of the baking time.
- 13
Remove from the oven and let it rest in the pan for at least 10 minutes before slicing and serving.
About 10 min
Cook’s note: Resting helps the pie set, making it easier to slice cleanly.
Per serving
Nutrition
- Calories
- 621.6kcal
- Protein
- 9.2g
- Carbs
- 75.4g
- Fat
- 31.7g
- Fibre
- 6.2g
- Sugar
- 4.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat slices in a 175°C (350°F) oven for 10-15 minutes until warmed through and crisp.
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