Greek potato pie (patatopita)

4 servings
30 min
65 min
Very Easy


Number of serving: 4
For the pastry

400g all-purpose flour

1 egg

50 ml olive oil

½ level teaspoon salt

For the filling

1 kg potatoes grated

1 onion grated

200g rice for soup

400g condensed milk

150 ml olive oil

1 tablespoon flour

1/3 level teaspoon cinnamon

½ teaspoon dried mint

Salt and pepper to taste

250 ml water


  • Pastry:
    Put the pastry ingredients into a mixing bowl and add enough water to make a pliable dough. Knead well into a dough. Knead well into a dough.
  • Cover with cling film and set aside to rest while you're preparaing the filling.
  • Filling:
    Boil the rice in the water for 5 minutes.
  • Transfer the boiled rice to a mixing bowl with the remaining ingredients and mix well.
  • Grease a round 25cm oven dish. Spread the pastry in the oven dish allowing it to go over the edge.
  • Place the filling on top of the pastry in the oven dish. Fold in the pastry that has gone over the edge over the filling. Brush some of the juice from the filling over the folded-in pastry, making sure none of it goes down the edge to the pie below.
  • Bake in a preheated oven at 180 degrees Celsius for 1 hour.


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