My dear friend, I have to tell you about this discovery: Phyllo dough with potatoes and melting rosemary. This is one of those recipes that makes you say “where has this been all my life?”. A few days ago, I was browsing the internet looking for tasty ideas, and this preparation with phyllo dough appeared… of course, I couldn’t resist: I tried it right away, and believe me, it has become one of those recipes to repeat endlessly.
It’s simple, quick, and with very few ingredients, but the result is a crispy and flavorful savory pie that captivates at first bite.
The thing that struck me is the technique: each sheet of phyllo dough is brushed with a little olive oil, folded creating many pleats, and then thin slices of potato and fresh rosemary are inserted between the layers. Already, it smells like home, but the true surprise comes after the first baking: when the phyllo dough is golden and the potatoes soft, Galbanino (or any melting cheese) is added between the folds and put back in the oven just long enough to melt. The result is irresistible: crispy outside, soft and melting inside, perfect as an appetizer, aperitif, or last-minute dinner.
If you’re looking for an easy and quick recipe with phyllo dough, something different from the usual savory pie that makes a splash without effort, this is definitely worth trying.
I’m sure you’ll love it as much as I did.💕
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
PHYLLO DOUGH WITH POTATOES AND MELTING ROSEMARY
- 8 phyllo dough sheets
- 1 large potato
- to taste rosemary
- extra virgin olive oil
- salt and pepper
- 5.3 oz Galbanino cheese
Tools
PHYLLO DOUGH WITH POTATOES AND MELTING ROSEMARY
- 1 Baking Dish glass baking dish
- 1 Cutting Board cutting board
- 1 Chopper chopper
Steps
To make the pie with phyllo dough with potatoes and rosemary, first prepare the crispy base:
Lay a sheet of phyllo dough on the surface and brush it with oil.
Fold the phyllo dough sheet over itself several times, creating a rectangle with many pleats (like a flattened accordion).
Also brush the outer surface and place it in a baking dish.
Cut the potato into thin slices and insert a slice of potato between each pleat of the phyllo dough.
Add a pinch of salt, pepper, and some rosemary needles between the pleats.
This step will give fragrance and flavor to every bite.
Bake in the oven at 392°F for 20–25 minutes, until the phyllo dough becomes golden and crispy and the potatoes are soft.
Remove from the oven and, while it’s still hot, insert strips of Galbanino (or another melting cheese) between the pleats.
Return to the oven for 5 minutes, just enough time for the cheese to melt.
Here it is… ready to eat right away!😀
✨Tips
Use a little oil, but in the right way
Phyllo dough should not be “drenched”: just a very light layer of oil on each sheet. The goal is to make it shiny and flexible, not greasy. If you overdo it, you risk losing the crispiness.
Work quickly
Phyllo dough tends to dry out in a few minutes. Keep it covered with a slightly damp cloth while preparing the layers, so it remains elastic and does not break.
Slice the potatoes very thin
The thinner they are, the better they cook between the pleats. A mandoline is perfect for achieving uniform, transparent slices.
Don’t overdo the filling
The magic of this recipe lies in the balance between crispiness and softness. If you put too many potatoes or too much cheese, you risk weighing down the structure and losing the “accordion” effect.
Choose a truly melting cheese
Galbanino, mild provola, scamorza, or well-dried mozzarella: the important thing is that it melts without releasing too much water. Insert it only after the first bake to avoid soaking the phyllo.
Bake in the middle part of the oven
It is the most balanced area for achieving even browning without burning the edges.
Serve immediately
Phyllo dough is best right out of the oven: crispy, fragrant, and with the cheese still soft. If you need to reheat it, always use the oven, never the microwave.
❓FAQ (Questions and Answers)
Can I use puff pastry instead of phyllo
Yes, but the result will be less crispy and more “full”.
Can it be prepared in advance
You can assemble it and bake it just before serving.
Which melting cheeses work best?
Galbanino, provola, mild scamorza, well-dried mozzarella.
