Bosnian Potato Pie (Krompiruša)
Krompiruša Say it: krom-PEE-roo-shah
Krompiruša is a beloved Bosnian coiled pie, made from thin pastry sheets wrapped around a savory filling of diced potato, onion and pepper. It is an everyday family dish across Bosnia and Herzegovina, eaten for lunch or supper and often served with yogurt. The layers bake crisp and golden at the edges, while the filling stays tender and gently sweet from the onions. Simple ingredients and a satisfying coil shape make it a staple of Bosnian home baking.
Bosnian Potato Pie (Krompiruša)
Krompiruša
Pronounced krom-PEE-roo-shah
- Serves
- 4
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Filling
Pastry
Method
Heat the oven to 375°F (190°C). Grease a 10-inch (25 cm) round baking pan with a little oil.
In a large bowl, mix the potatoes, onions, bell pepper, 3 tbsp (45 ml) oil, salt, black pepper and paprika until evenly coated.
Lay 3 phyllo sheets on the work surface, brushing each lightly with oil as you stack them. Keep the remaining sheets covered with a damp towel so they do not dry out.
Spread one quarter of the potato filling along one long edge of the stacked sheets in a 2-inch (5 cm) strip, leaving a 1-inch (2.5 cm) border. Roll the sheets into a tight log, then coil the log into a spiral and place it in the pan.
Repeat with the remaining phyllo and filling to make 4 coils, fitting them snugly in the pan. Brush the tops generously with oil.
Bake for 45-50 minutes, until the pastry is deep golden and crisp and a knife inserted into the center meets tender potato. If the top browns too quickly, cover loosely with foil.
Let the pie rest for 10 minutes, then cut into wedges and serve warm.
Regional variants
Some home cooks add a handful of crumbled feta or grated cheese to the potato filling, while others brush the pastry with a mixture of oil and water for a slightly softer crust.
Cook's notes
- Keep unused phyllo covered with a damp towel; it dries out quickly and becomes brittle.
- Dice the potatoes no larger than 1/4 inch (5 mm) so they cook through by the time the pastry is golden.
- For a crisper top, brush the coiled pie generously with oil and leave it uncovered for the final 15 minutes of baking.
Serve with
Plain yogurt or a cold yogurt drink, plus a simple tomato salad.
Make ahead and storage
Bake up to 1 day ahead; cool completely, cover and refrigerate. Reheat at 350°F (175°C) for 15-20 minutes, until hot and crisp.
