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Lenten Potato Pie with Herbs
Since we are in a period of fasting, I decided to make a delicious, lenten potato pie. It's delightful, crispy, and above all, healthy. Both kids and adults can enjoy it. Potato pie is a dish enjoyed in various parts of the world. Can we imagine our cooking without potatoes? Yet, they are a relatively 'recent' addition to our diet. According to history, potatoes were brought to Greece by Kapodistrias. Housewives in every region of Greece quickly discovered their deliciousness and recognized how economically they could be used to feed their families. This pie has a wonderful filling as the potato blends beautifully with the herbs we use. The most delightful ingredients that give it an amazing aroma and indescribable taste and sweetness are the leek and Florina pepper. The green onion and dill harmonize perfectly, allowing the dry onion to also release its sweetness.
Lenten Potato Pie with Herbs
Since we are in a period of fasting, I decided to make a delicious, lenten potato pie. It's delightful, crispy, and above all, healthy. Both kids and adults can enjoy it. Potato pie is a dish enjoyed in various parts of the world. Can we imagine our cooking without potatoes? Yet, they are a relatively 'recent' addition to our diet. According to history, potatoes were brought to Greece by Kapodistrias. Housewives in every region of Greece quickly discovered their deliciousness and recognized how economically they could be used to feed their families. This pie has a wonderful filling as the potato blends beautifully with the herbs we use. The most delightful ingredients that give it an amazing aroma and indescribable taste and sweetness are the leek and Florina pepper. The green onion and dill harmonize perfectly, allowing the dry onion to also release its sweetness.
Cooking Instructions
- 1
First, prepare the dough: In a bowl, place the flour and add the salt, olive oil, and vinegar. Gradually pour in the water and mix.
- 2
Mix all the ingredients together and then knead until they are well combined and form a pliable dough. Wrap the dough in plastic wrap and place it in the refrigerator while you prepare the potato pie filling.
- 3
Boil the peeled potatoes in a little salted water, drain them after boiling, mash them with a fork (not too much, so there are small potato pieces in the pie), and set aside.
- 4
Place a deep pan over medium heat, add the olive oil, and sauté the onion until it becomes translucent. Add the green onions, leek, and dill. Stir until the ingredients are combined. Remove from heat.
- 5
Add the sautéed vegetables to the bowl with the mashed potatoes and mix. Add the Florina pepper. Season with salt and pepper and mix.
- 6
Remove the dough from the refrigerator. Grease a baking dish or pan. The size of the dish or pan should be about 10x14 inches (25x35 cm). (Today, I used a slightly smaller one because I also made a small round one to bake tomorrow). Roll out a sheet of dough using cornstarch and a rolling pin and place it in the baking dish or pan. Brush the sheet with olive oil using a brush and roll out a second sheet, brushing it as well. Roll out a third sheet slightly larger and spread the filling on top of it.
- 7
Cover the filling with the excess dough and brush with olive oil. Continue with two more sheets, brushing them with olive oil. Our pie consists of 3 sheets on the bottom and 3 sheets on top. If desired, crimp the last sheet a little to make it crispier.
- 8
Score the pie and sprinkle with a little sesame.
- 9
Bake in a well-preheated oven with fan at 350°F (180°C) for about 55 minutes (depending on the oven) until the pie is cooked and golden brown. Note that it is equally delicious with ready-made country-style phyllo. Just follow the same process.
- 10
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