Potato pita is a very simple dish with few ingredients, and it’s definitely one of my favorite meals. It’s a comfort food…soft, buttery potatoes surrounded by a flaky filo pastry shell. It’s not a heavy meal at all, and my stomach always purrs after eating it. It’s very simple to make, and if you’re potato lovers like we are, you’re going to make this again and again. Are you ready to fall head-over-heals? 
Potato Pita (Krompirusa)
Ingredients:
- filo dough (one 16 oz. package)
- potatoes, 5 large
- onions, 3 small
- butter (or olive oil)
- salt to taste
- pepper to taste
Instructions:
- Remove the filo dough from the freezer several hours before you’re ready to cook. Leave it on your counter top for about 30 minutes and then put it in the refrigerator to thaw out slowly.
- When you’re ready to cook, grease your baking pan with butter.
- Wash and peel your potatoes.
- Then grate the potatoes on a metal vegetable grater.
- Now you want to squeeze all the excess water out of the potatoes by picking up a handful of grated potatoes and squeezing the water out of it. You can do this over the sink if you like, and after squeezing the potatoes put them in large bowl.
- Peel your onions and dice them into small pieces, adding the onion to the bowl of shredded potatoes.
- Add salt and pepper to taste.
- Melt some butter in a small sauce pan add some to the potatoes and onions while keeping some of it aside for brushing your pan and the filo. (It’s up to you how much you want to add to the potatoes and onions. We are very generous with the butter because it adds a lot of taste.)
- Mix the butter into the potatoes and onions.
- Preheat the oven to 325 degrees.
- Brush your baking pan with some of the butter you melted. I used a 12 inch by 17 inch pan.
- Remove the filo dough from the refrigerator, and after you unwrap it, roll it out on your counter top.
- Now that you have your filo dough rolled out on the counter, brush the top sheet generously with butter.
- Now you’re going grab a handful of the raw potato mixture and sprinkle it down the middle of the filo. (Don’t put the potatoes right on the edges; leave about an inch on each side empty.) How much you want to put on your filo sheet is up to you, but in general, it’s better if you don’t over-stuff it, so if you just use a handful, that should be fine.
- Then you fold the filo sheet in half and roll it into a snake shape if you like. If you prefer, you can just leave it rolled without the snake shape. Click here to see a 1-minute video that will show you how to stuff and roll your pita. The pita that’s being made in the video is meat pita (burek). She made her dough from scratch…something I still haven’t tried yet. Anyway, you make stuff and roll the potato pita by using the same technique shown in the video. You can see how easy it is.
- Now, place the stuffed and rolled pita into the greased baking pan.
- Repeat the process, sprinkling the potato mixture on the remaining filo dough sheet and then roll them like you did the first one.
- When you’ve finished, brush the tops of all the filo dough with melted butter.
- Bake covered for about 30 minutes.
- Then uncover and cook until the filo pastry is golden brown.
- While the potato pita is baking uncovered, you want to occasionally moisten it so it doesn’t dry out. I use a plastic water bottle that’s used for misting plants. Fill the bottle with water, and then mist the pita by spraying a little water on it. If you don’t have a plastic spray bottle, just sprinkle a little water on it with your fingers.
- When the pita is golden brown, remove it from the oven and let it cool for about 15 minutes. Then cut the pita and enjoy either warm or cold.
Thank- you so much for this.
I remember my mother making the filo pastry (which I know I failed at as a kid) and she used to put salted water? over the Pito during the cooking process.
Looking forward to trying this tonight
Hvala Puno xx
Thanks so much for stopping by and leaving me a note, Nada!
I so very much want to learn how to make my own filo dough. I’ve tried it once without using any kind of recipe and failed. I need to get a recipe on how to make filo because I so much want to make my own. 
Anyway, hope you enjoy your krompirusa. 
Hi, Sheila. We got in the mood for krompirusa tonight and I came to your site. I’ll try your recipe soon. As for making the dough from scratch, my mother-in-law taught me. She was the kromirusa kween! Anyway, that was back in the old country. When I tried to make it here in the US, it didn’t turn out well. Something about the GLUTEN in the flour is different, I’ve been told.
Pacovka
hi Pacovka and thanks so much for stopping by!
I sure would have liked to have tried yours and your mother-in-law’s dough! Kemal and I keep intending to make the dough from scratch, and we will, but I sure hope it’ll turn out. I’ll do some research about what’s the best flour to use. Wish me luck, and enjoy your krompirusa! 
Shelia just an updated – This was SO yummy – spot on and worked so well with the store bought filo, which I must say I didn’t think it would.
The filo I can make it’s pretty easy – important to use warm water, and to rest it in a warm place for at least 30 mins. My mother rested it twice once as a big ball and then she cut them into smaller balls and gave a light roll and put them back for 15 mins.
The rolling method I don’t think I can explain – but lots of flour and spining it constantly helps (and that thin long rolling pin).
My mother would dry her’s (buy laying it on sheets on the bed) before using just so was not ’sticky’. I prefer purchasing it from the store – so much less messy and not as time consumming
Thanks again! Just Brillant!
Glad you enjoyed it, Nada!
And thanks so much for the tips. I can’t wait to try making my own dough. Yeah…it’s a lot easier and less messier to buy it from the store, but I really want to try making it myself. I’m waiting for a day I don’t have a hundred and one errands/chores. 
LOL! 
Thanks again, sheila