Bosnian · Main
Paper-thin pastry coiled around peppery potato and onion.
Photo by Petar Milošević · CC BY 4.0 · Resized and converted to WebP for web display.
Krompiruša is a Bosnian pita devoted to potato: thin pastry encloses a simple filling of potato, onion and pepper, then bakes in coiled ropes with crisp edges and a tender center.
Technique notes
Bosnian kitchen
Bosnian krompiruša is a crisp coiled phyllo pie filled with grated potato, onion and black pepper.
Squeeze grated potatoes in a towel. Mix with onion, salt, pepper and 2 tablespoons oil.
Heat oven to 400°F (200°C). Oil a 12-inch pan. Layer two phyllo sheets and brush lightly with oil.
Place filling along a long edge, roll into a loose rope and coil in the pan. Repeat with remaining phyllo.
Brush with oil and bake 38–45 minutes until deep gold. Sprinkle with hot water, cover 5 minutes, then uncover and rest.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Krompiruša is a Bosnian pita devoted to potato: thin pastry encloses a simple filling of potato, onion and pepper, then bakes in coiled ropes with crisp edges and a tender center.
Refrigerate for up to 3 days and re-crisp in a 375°F (190°C) oven for 10 minutes.
Serve warm with plain yogurt, kefir or a tomato-cucumber salad.
