Potato and artichoke pie roll up and eat, an easy and quick recipe that allows you to put a second dish on the table using only three ingredients.
I really like this recipe because I find it fun to place the tray in the center of the table and serve yourself by simply taking a sheet of pasta filled with potatoes and artichokes.
So what are you waiting for? Let’s prepare this potato and artichoke pie roll up and eat together.
Eh belìn, how good!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All seasons
Ingredients
- 7 oz potatoes
- 3 artichokes
- to taste salt
- to taste rosemary (preferably fresh)
- 1 package phyllo dough
Tools
- 1 Baking Tray
- 1 Cake Pan
- 1 Air Fryer
Steps
Potato and artichoke pie roll up and eat, try it now!
First, clean the artichokes by removing the tougher outer leaves and cutting off the ends.
Cut them in half and remove the internal beard, peel the stem to make it more tender, and then cut each half into wedges.
Place the wedges in a bowl of lemon-acidulated water to prevent them from turning black.
Peel the potatoes, wash them, and cut them in half first, then cut each half into 4 wedges.
Place them in a pot with cold water and bring to a boil. When the water boils, add the artichoke wedges and cook for about 5 minutes.
Place the artichokes and potatoes evenly in a tray, season with salt, pepper, rosemary, and a drizzle of oil. Bake at 356°F (180°C) for about 20 minutes or until golden brown.
At this point, you can use the potatoes and artichokes as a side dish or continue the recipe by greasing a phyllo sheet.
Place potatoes and artichokes on the phyllo sheet.
Wrap the side dish completely in the phyllo sheet.
Line a tray with parchment paper.
Place all the sheets inside the cake pan and finish with a drizzle of oil. Cook in your air fryer at 356°F (180°C) for about 30 minutes or in the oven at the same temperature for about 40 minutes.
Remove from oven and eat immediately while hot.
This pie is crunchy on the outside and soft on the inside, a must-try.
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FAQ (Frequently Asked Questions)
How to store it?
I recommend consuming it on the same day.
Can I add chili pepper?
If you want to add a bit of spiciness to the filling, I prefer it over sweet paprika.
What if I don’t want to fill it with potatoes?
I have also made it with chard and ricotta.
