Patatopita / Potato pie

Potato pie for lent.

Ingredients

• 6 phyllo dough sheets
• ¼ cup olive oil for the sheets
• 4 tbsp olive oil for the filling
• 250 g mushrooms sliced (optional)
• 5 medium potatoes
• 1 onion chopped
• 1 leek chopped
• 1 red pepper chopped (optional)
• 1 clove garlic, crushed
• 2 spring onions
• 2 tbsp chopped parsley
• 2 tbsp chopped dill
• Salt
• Pepper

Directions

1. Peel the potatoes, cut them into large cubes and boil them in salted water for 15-20 minutes, until soft.
2. Drain them well in a colander and then transfer them to a bowl and mash them with a fork.
3. Pour 1 tbsp. olive oil into a hot non-stick pan and sauté the garlic and mushrooms for 3 minutes over high heat, until they absorb all their liquid and dry completely.
4. Pour the dried mushrooms over the potatoes.
5. In the same pan, heat the remaining olive oil and sauté the chopped onion, leek and pepper for 4-5 minutes.
6. Add the mashed potatoes with the mushrooms and spring onions and mix.
7. Remove the pan from the heat and sprinkle with salt, pepper and herbs. Let the filling cool.
8. Lightly grease a sheet of phyllo, fold it in half and place it in a small greased 20×30 cm baking pan.
9. Lay out two more folded sheets in the same way. Spread the filling evenly on top.
10. Cover the potato pie with three folded and greased sheets.
11. Drizzle with the remaining olive oil and a few drops of water.
12. Cut into pieces and bake the pie on the middle rack of a well-preheated oven, at 170°C, in air, for 50 minutes, until evenly browned.