This Mashed Potato Pie or filo rolls is a delicious traditional Mediterranean-style pie. It is made with simple ingredients such as potatoes, onion, filo pastry sheets, eggs and milk. I prefer the filo sheets to high-calorie shortcrust pastry, but you can use puff pastry if you wish. This mashed potato pie makes a lovely vegetarian dinner for the whole family. Also, you can serve it in the holidays as a side dish.
I love to serve this Mashed Potato Pie with grilled chicken breasts and a green salad. You can also put some in your children’s lunchboxes at school; they will love it!
Why this recipe works?
- It is a quick and easy lunch recipe.
- You can make it ahead of time.
- Healthy lunch for kids.
- It freezes and reheats well.
What’s in this potato and onion pie (filo rolls)?
For the Pie:
Filo sheets: If you use frozen filo sheets, make sure you defrost them overnight.
Sesame seeds and Nigella sativa seeds: For sprinkling on top of the pie.
Filling:
Potatoes: I use 3 large potatoes.
Tomato paste: for lovely colour and taste.
Onion: I use I diced onion
Seasoning: salt, ground black pepper and paprika.
Dressing:
Eggs: preferably at room temperature.
Milk: You can use whole, skimmed or non-dairy milk.
Yoghurt: use any plain yoghurt, or you can replace it with sour cream.
Seasonings: salt and ground black pepper.
Butter and oil: to make the pie super soft and fluffy.
How to make mashed Potato Pie (filo rolls)?
Preparations:
- Preheat the oven to 180C.
- Grease a 22 cm baking dish with butter or line with baking paper.
Preparing the filling:
- Peel and dice the potatoes, and boil in salted water until fully cooked.
- Drain and mash the potatoes with a fork or potato masher.
- Place the mashed potatoes in a large mixing bowl.
- Add salt, pepper, paprika, onion, tomato paste, and mix well.
Preparing the dressing:
- In a deep bowl or jug, combine yoghurt, milk, salt, pepper, eggs, melted butter, and cooking oil.
- Assembling everything:
- Lay one filo sheet on a flat surface and brush generously with the dressing mixture
- Add 2-3 tablespoons of the potato mixture in a line across the short end of the pastry.
- Roll the sheet tightly and place it in the baking dish.
- Repeat until you have used all the potato mixture.
- Top with a sprinkle of sesame seeds and black seeds.
- Bake for 40-45 minutes until golden brown.
Top tips:
- If you like your potatoes to have a creamy texture, mash them using an electric hand blender.
- Check the filling for taste; you may need to add more salt.
- Keep your filo sheets covered with a damp kitchen towel while working, as they tend to dry quickly.
Recipe variations:
- If you like it cheesy, add some cheese to the filling, such as Mozzarella, Cheddar, Parmesan or Edam.
- Add ½ teaspoon of red chilli flakes to the filling to make it spicier.
Recipe FAQs
Can I swap potato for sweet potato?
No, you can’t. The taste and texture of the pie will be totally different.
Can I add herbs to the fillings?
Yes, feel free to add ½ teaspoon of dried or fresh basil, thyme or oregano.
Can I add meat to this mashed potato Pie?
Yes, feel free to add meat to the filling, such as cooked minced beef or small chunks of pre-cooked chicken.
Can I use tomato sauce instead of tomato paste?
No, you can’t. Tomato sauce is a bit liquidy, and we don’t want the filling to be runny.
How to store and freeze Mashed Potato Pie?
To store the pie, place portions in a well-sealed container in the fridge. It will last for 3-4 days. To freeze it, make sure you put it in an airtight container. It will keep for 2-3 months.
How to reheat this pie?
Leave it to defrost overnight at room temperature.
Place in a microwave-safe dish and microwave for 2 minutes on high.
For best results, reheat it in the oven for 10 minutes at 180C. This will keep the pastry nice and crisp.
Serving suggestions:
This Mashed Potato Pie is a meal in itself; however, you can serve it alongside steak, grilled or baked chicken. Or serve it next to any salad dish you fancy. Check the suggested recipes below:
Tools used in making this recipe:
- Casserole dish: For baking the Mashed Potato Pie.
- Potato masher: For mashing the potatoes. You can also use a fork or an electric hand mixer.
- Measuring jug: To whisk all the sauce ingredients.
More family dinner recipes:
- Kung Pao beef: Spicy chunks of steak cooked with veggies.
- Pesto Pasta with homemade pesto sauce: A simple and quick dinner for the whole family.
- Taco Pasta - one-pot recipe: A colourful and delicious pasta recipe the whole family will love.
- Moussaka (Musaka): Mediterranean eggplant recipe that is flavourful and tasty.
More easy recipes:
Mashed Potato and Onion Pie
Ingredients
For the rolls
- 1 packet filo sheets
- 1 tbsp Sesame seeds , topping
- 1 tbsp Nigella sativa seeds , topping
for the filling
- 3 potatoes , large
- 1 tsp paprika
- 1 tbsp tomato paste
- 1 onion, diced
- ½ tsp salt
- ½ tsp ground black pepper
For the dressing:
- 2 eggs
- ½ cup milk
- ½ cup yoghurt
- ½ cup butter, melted
- ½ cup cooking oil
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Preheat the oven to 180C. Grease a 22 cm baking dish with butter or line with baking paper.
Preparing the filling:
- Peel and dice the potatoes, and boil in salted water until fully cooked.
- Drain and mash the potatoes with a fork or potato masher.
- Place the mashed potatoes in a large mixing bowl.
- Add salt, pepper, paprika, onion, tomato paste, and mix well.
Preparing the dressing:
- In a deep bowl or jug, combine yoghurt, milk, salt, pepper, eggs, melted butter, and cooking oil.
Assembling everything:
- Lay one filo sheet on a flat surface and brush generously with the dressing mixture
- Add 2-3 tablespoons of the potato mixture in a line across the short end of the pastry.
- Roll the sheet tightly and place it in the baking dish.
- Repeat until you have used all the Filo sheets.
- Top with a sprinkle of sesame seeds and black seeds.
- Top with a sprinkle of sesame seeds and black seeds.
- Bake for 40-45 minutes until golden brown.
Nutrition
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This is such an easy and tasty meal! I made this Mashed potato pie yesterday, and it was perfect with some green salads. Loved it!!
Oh, my god! This pie looks so amazing. My family and I love mashed potato so much! I’m so excited to try this recipe! I think I am going to love this!
Why do you call it mashed potato pie? These are more like filo rolls.
You are right, it is more like filo rolls! 🙂
What I loved about this pie is the taste of the mashed potatoes; it was well-seasoned and delicious.