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Rhodopean Patatnik
Potato and Cheese Pie
Patatnik is a traditional Bulgarian potato pie originating from the Rhodope Mountains. This savory dish features grated potatoes and onions mixed with eggs and Bulgarian white cheese (sirene), baked until golden and slightly crispy on the outside, with a tender, flavorful interior.
🧂 Ainekset
- 700 g Potatoes, peeled and grated
- 1 medium Onion, finely grated or chopped
- 200 g Bulgarian white cheese (Sirene) or Feta cheese, crumbled
- 4 Eggs
- 2 cloves Garlic, minced
- 2 tbsp Fresh mint, chopped (or 1 tsp dried spearmint)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Sunflower oil or Butter, for greasing
👨🍳 Ohjeet
- 1
Grate the potatoes and place them in a bowl. Mix in the salt and let sit for 5-7 minutes to draw out moisture. Squeeze out as much liquid as possible using your hands or a cheesecloth.
💡 Ammattilaisvinkit: Removing excess liquid is crucial for a good texture and to prevent the patatnik from becoming soggy. - 2
Add the grated onion, minced garlic, chopped fresh mint (or dried spearmint), black pepper, crumbled cheese, and eggs to the squeezed potatoes. Mix everything thoroughly until well combined.
💡 Ammattilaisvinkit: Using your hands to mix ensures all ingredients are evenly distributed. - 3
Preheat your oven to 200°C (400°F). Grease a round baking dish or cast-iron skillet with sunflower oil or butter.
💡 Ammattilaisvinkit: A cast-iron skillet provides excellent heat distribution for a crispy crust. - 4
Transfer the potato mixture into the prepared dish, spreading it evenly and pressing down to compact it. Smooth the top surface.
💡 Ammattilaisvinkit: Ensure the mixture is about 2-3 cm (about 1 inch) thick for even cooking. - 5
Bake for 35-40 minutes, or until the top is golden brown and slightly crispy, and the patatnik is cooked through.
💡 Ammattilaisvinkit: If the top starts to brown too quickly, you can loosely tent it with foil. - 6
Let the patatnik rest for a few minutes before slicing and serving warm.
💡 Ammattilaisvinkit: Patatnik is delicious served with a dollop of sour cream or plain yogurt.
💡 Ammattilaisvinkit
- ✓Traditionally, a specific mild mint called 'gyosum' is used, but spearmint or even a small amount of oregano can be substituted.
- ✓Some variations involve rolling out dough sheets to encase the filling, similar to a banitsa, but this simpler version is also very popular.
- ✓Ensure your cheese is well-crumbled for even distribution throughout the pie.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of chopped fresh parsley along with the mint for extra freshness.
- For a richer flavor, you can add a tablespoon of butter on top before baking.
- Some recipes include a thin layer of flour sprinkled on the bottom and top of the mixture before baking to help create a crust.