Potato Pie with Peppers

By carvalhohm

Ingredients

• 2 lbs. russet potatoes, peeled and sliced
• 1 onion, thinly sliced
• 1/4 c. olive oil
• 1/4 c. fresh basil, minced
• 2 t. salt
• pepper to taste
• 1 red pepper, diced
• 1 yellow pepper, diced
• 8 phyllo pastry sheets
• 1 T. butter, melted

Details

Servings 6
Adapted from gooseberrypatch.com

Preparation

Step 1

Combine potatoes, onion, oil, basil, salt and pepper; set aside.

Line a 9" tart pan with phyllo sheets, folding them in half and overlapping them in the center of the pan so they resemble spokes in a wheel. The dough will overhang sides of pan. Transfer potato mixture to pan and top with diced peppers. Lift the ends of each pastry sheet up over the potatoes in a pinwheel pattern until potatoes are covered. Brush with melted butter; bake at 350 degrees for about 1-1/4 to 1-1/2 hours.

Serves 6.