Greeks and Orthodox Christians recently celebrated Easter and many observed the Lent for about 6 weeks prior to Easter. Our fast means abstaining from any meat or animal by-products.

I made this for myself during Lent and I sold a few Patatopitas (Potato Phyllo Pie) to some customers. I first heard of this carb-on-carb pie one summer while vacationing in Greece.

Our summer home is in Halkidiki and many of my friends were fasting in the run up to Panagias (August 15th, Assumption of Mary). This celebration is so big is often referred to as the “Easter of Summer”.

I recall some friends who were fasting to talk about “patatopita” and I recall seeing it being served at bougatsa and phyllo shops and bakeries.

The potatoes and generous amount of herbs reminds you of a summer potato salad, all enveloped in crisp and golden sheets of phyllo. Fast or not, you can’t argue with delicious. Try a Patatopita today.

Patatopita aka Potato Phyllo Pie

(makes 12 pieces)

12 sheets of fresh or thawed

approx. 1/2 cup olive oil (or melted margarine or unsalted butter)

For the filling

4-5 medium potatoes, peeled and cut into chunks

1 vegetable bullion cube

1 cup thinly sliced scallions

1 cup chopped parsley

1/4 cup finely chopped fresh dill

2 Tbsp. chopped fresh mint

salt and pepper to taste

pre-heated 375F oven

1. Place your potatoes in a medium pot, fill with enough water to cover by an inch. Bring up to a boil, add bouillon cube and simmer for about 7-8 minutes or until fork tender.
2. Remove with a slotted spoon and transfer to a large bowl (save the liquid). Roughly mash the still hot potatoes with a masher or fork, add about 1/2 cup of the liquid and stir in.
3. Add the the scallions, parsley, dill and mint and mix well. Taste, add salt and pepper, mix again. Allow to cool.
4. Take an 11″ x 13″ x 3″ pan and grease the bottom and sides with olive oil. Lay a sheet of phyllo down, leaving a couple of inches to hang outside of the pan. Brush the phyllo sheet with olive oil. Turn the pan, lay another sheet of phyllo (with some overhang) and brush again with olive oil. Repeat this step with remaining 4 sheets of phyllo.
5. Spread the potato filling evenly into the pan.
6. Fold the overhanging sheets of phyllo inward and on top of the filling. Now lay the remaining sheets of phyllo of top, brushing each layer with olive oil.
7. Brush the top with olive oil and using your pastry brush, gently tuck the phyllo that are around the sides into the crevice. You should now have a neat, smooth top layer.
8. Use a sharp knife to cut the top layer into 12 pieces (do not cut into bottom layers).
9. Place into your pre-heated oven on the middle rack and bake for 45-55 minutes or until top is golden and crisp. Allow to cool 15 minutes before serving.

Olive oil or Butter? If you’re fasting, use olive oil or melted margarine but if you’re simply going vegetarian, use melted unsalted butter for best results.