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Patatnik: photo of the dish
Illustrative photo: K kapustin — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Patatnik

A Bulgarian flaky pie filled with potatoes, eggs and fresh cheese, often flavoured with dill. Golden and crisp on the outside, it is eaten warm for breakfast or as a snack.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

377 kcal per serving

Protein
11 g
Carbohydrates
50.1 g
Fat
13.7 g
of which saturated fat
2.7 g
Fiber
2.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the potatoes, slice them into thin rounds and cook them 8 minutes in boiling salted water, then drain.
  2. Preheat the oven to 200 °C and grease a round dish about 26 cm across with a little oil.
  3. In a bowl, mix the fresh cheese, the beaten eggs, the milk, the chopped dill, salt and pepper.
  4. Lay half of the filo pastry in the dish, letting it overhang, brushing each sheet with oil.
  5. Arrange the potatoes over the base, then pour the egg mixture over them.
  6. Fold the overhanging pastry back over, then cover everything with the remaining sheets brushed with oil.
  7. Bake 35 to 40 minutes, until the top is well browned and crisp.
  8. Let it rest 5 minutes before cutting into portions.

Variations and tips

Feta version. Replace the fresh cheese with crumbled feta, which is saltier and melts more.

Using what you can find. Shop-bought puff pastry works very well in place of filo.

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Original Ecomely recipe.