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Potato Pie with Peppers


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Rate this recipe 4.4/5 (7 Votes)


  • 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


Servings 6
Adapted from


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.

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