Krompirusa (Bosnian Potato Pie) Recipe
This savory Bosnian potato pie features layers of delicate phyllo dough embracing a hearty, seasoned potato filling, creating a comforting dish with a perfectly crisp exterior and tender center.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g potatoes, peeled and thinly sliced</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">250g phyllo dough sheets</li><li class="ingredients-single-item">100ml olive oil</li><li class="ingredients-single-item">100ml vegetable oil (for brushing phyllo)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">200ml water</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">30cm (12-inch) round baking pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Mandoline slicer (optional for uniform potato slices)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (390°F). In a large bowl, combine the thinly sliced potatoes, finely diced onion, minced garlic, salt, pepper, paprika, and chopped parsley. Mix gently but thoroughly to ensure all potato slices are evenly coated with seasonings. The thin potato slices will cook evenly and absorb the flavors better than thick chunks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the olive oil and vegetable oil in a small bowl. This combination provides both flavor and the right smoke point for baking. Take your round baking pan and brush it generously with the oil mixture to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Carefully remove your phyllo dough from packaging and keep it covered with a slightly damp kitchen towel while working to prevent it from drying out. This is crucial as dry phyllo becomes brittle and difficult to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Layer 2-3 sheets of phyllo dough in the pan, allowing them to hang over the edges. Brush each sheet lightly but thoroughly with the oil mixture before adding the next. The oil between layers creates that characteristic flaky texture when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add half of the potato mixture to the pan, spreading it evenly. Pour approximately 100ml of water over the potatoes - this creates steam during baking that helps cook the potatoes to perfect tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add another 2-3 sheets of phyllo dough on top of the potato layer, brushing each with oil. These middle layers add structure and texture to your pie.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the remaining potato mixture, spread it evenly, and pour the remaining 100ml of water over the top. The liquid will be absorbed during baking, creating a moist filling while the phyllo becomes crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Finish with 2-3 more sheets of phyllo on top, brushing each with oil. Fold the overhanging phyllo edges in toward the center, brushing with more oil to create a sealed, crimped edge. This sealing step prevents filling from leaking and creates a beautiful presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a sharp knife, score the top layer of phyllo into 8 equal portions, cutting just through the top layers - not all the way through. This makes serving easier after baking and allows steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 45-50 minutes until the top is golden brown and crispy, and the potatoes are tender when pierced with a knife. If the top browns too quickly, cover loosely with foil to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once baked, remove from the oven and let it rest for 10-15 minutes before serving. This resting period allows the layers to set and makes cutting cleaner. Serve warm with a dollop of sour cream if desired.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I prepare Krompirusa ahead of time and reheat it later?
Yes, you can prepare Krompirusa ahead of time. Once baked and cooled, cover it tightly and refrigerate for up to 3 days. Reheat in a 180°C oven for 15-20 minutes until warmed through. The pie also freezes well for up to 2 months - just thaw overnight before reheating.
What are common variations of traditional Balkan potato pies?
Traditional Balkan potato pies have several variations including adding cheese (sirnica), meat (burek), spinach (zeljanica), or pumpkin (tikvenjača). Some regions incorporate herbs like dill or oregano, while others add a dollop of kajmak (Balkan clotted cream) before serving.
Why does my phyllo dough keep breaking when I'm making this dish?
Phyllo breaks when it dries out. To prevent this, keep unused sheets covered with a slightly damp kitchen towel while working. Don't oversaturate the towel as too much moisture makes phyllo gummy. Work quickly but gently, and remember that small tears can be patched with additional pieces.
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