Today I want to share with you the recipe for this tasty savory filo pastry pie. It’s filled with potatoes, cheeses, mortadella (but cooked ham can also be used) and eggs. It’s easy to prepare and can be served as an appetizer. The filo pastry gives it a really pleasant crunchy texture and makes it special in its great simplicity. I highly recommend you try it.
Other recipes with filo pastry that you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven, Microwave, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Savory Filo Pastry Pie
To make this savory pie, I used 10 sheets of filo pastry measuring 14.5 x 9.8 inches: 2 for the base and 8 for the top. There are various sizes available, so adjust based on the size you find. You can cut or fold them as necessary. Just handle them with care as they are quite delicate and dry out quickly.
If you prefer, you can replace the fontina with scamorza and the mortadella with cooked ham.
- filo pastry (10 sheets)
- 9 oz potatoes (weight without skin)
- 3.5 oz fontina
- 2.1 oz mortadella
- 1.4 oz sun-dried tomatoes in oil
- 2 eggs (medium)
- 1/3 cup milk
- 1 oz Grana Padano, grated (or Parmesan)
- 1 pinch garlic powder
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Cake Pan 26 cm in diameter
- 1 Bowl
- 1 Hand Whisk
- 1 Brush
Preparation of the Savory Filo Pastry Pie
Boil the potatoes without overcooking them, as they should not become mushy.
1) I cooked them in the microwave: I peeled, washed, and halved them lengthwise. Then I placed them in a glass container, added a bit of water, covered them, and cooked at maximum power (900 W) for 4 minutes.
2) Of course, you can also cook them on the stove starting with cold salted water. In this case, do not peel them so they do not absorb too much water.
Brush a round baking dish with a diameter of 10 inches with a little olive oil. Then place a sheet of filo pastry on the bottom. Cut it to size and brush it with a bit of water. Fold the edges inward. Repeat the same operation with a second sheet of pastry.
Now place a third sheet of pastry on a surface and “crumple” it as shown in the photo. No need to be precise. Then roll it up to form a sort of spiral and place it in the center of the baking dish.
Crumple the remaining sheets and place them one by one around the central spiral until the bottom of the dish is covered.
Cut the boiled potatoes into slices and tuck them here and there between the folds of the pastry.
In the same way, insert pieces of fontina cheese, sliced sun-dried tomatoes, and thin slices of mortadella into the folds of the pastry.
Crack the eggs into a bowl, season with a couple of generous pinches of salt and a good grind of black pepper. Add the milk and whisk with a small hand whisk until the yolks and whites are combined.
Then add the grated cheese, a pinch of garlic powder, chopped parsley, and mix all the ingredients thoroughly.
Finally, pour this mixture between the folds of the savory pie.
Bake the savory filo pastry pie in a preheated static oven at 350°F for 30/35 minutes. Once baked, it should be nicely golden. Let it cool slightly before serving. Enjoy! Paola.
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