The potato filo pie with bacon, Brie, and rosemary is an easy, quick, crunchy, and truly delicious savory pie. Yes, by now filo pastry, like puff pastry, is a must-have in my fridge; it saves me many dinners! I’ve made sweet recipes with filo pastry, and this time, I wanted to prepare it in a rustic version, using potatoes that you won’t even need to parboil first. The potato filo pie is a real delight, perfect as an appetizer or main course, also ideal for an aperitif, a party, or a buffet, and it will disappear in no time!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Brie
- 3.5 oz bacon
- 11 sheets filo pastry
- 1 potato
- to taste salt
- to taste black pepper
- to taste rosemary
- to taste extra virgin olive oil
Steps
The potato filo pie is very simple and quick to prepare, first peel the potatoes, cut them into very thin slices (if you have a mandoline, feel free to use it) and place them in a bowl with cold water to remove excess starch.
Drain the potato slices and pat them dry with a paper towel. Gently crumple the filo pastry sheets and place them inside a non-stick baking tray, positioning them side by side.
Fill the gaps with the potatoes, a few sprigs of rosemary, Brie slices, and diced bacon. Sprinkle a pinch of salt on the surface, drizzle (or brush) with a little extra virgin olive oil, and bake the potato filo pie in a preheated oven at 390°F for about 25 minutes, until golden brown.
Tips:
The potato filo pie can be kept at room temperature for a few hours or in the fridge for a couple of days. With humidity, of course, it will lose some of its crunchiness.
Other recipes with filo pastry HERE
