Potato strudel with pita dough

Ingredients for 4 servings:

• 1,000 g potatoes
• 4 sheets of dough (pita dough), approx. 20 x 30 cm, or make larger ones to fit
• 1 large onion(s)
• 1 bunch of chives
• 2 cloves garlic
• 150 ml sour cream
• 2 tbsp oil
• Salt and pepper, from the mill
• Olive oil, for brushing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

or yufka dough, filo dough.

Peel the potatoes and dice them into small cubes, along with the onion. Heat 2 tablespoons of oil in a pan and fry the onion and potatoes for about 10 minutes. Transfer to a bowl and season well with salt and pepper. Finely chop the garlic and finely chop the chives, then mix well with the sour cream. Place one sheet of dough on a well-oiled baking sheet and cover with some of the potato mixture. Place the second sheet of dough on top and repeat the same process. Make as many layers as you like. Place the last sheet on top and brush well with oil. Bake in a preheated oven at 200°C for about 20 minutes. If the top layer is starting to get too brown, place a piece of foil or parchment paper on top. You can also sprinkle grated cheese on top of each potato layer. Serves 4 as an appetizer. Serves 2 as a main course. If you use vegetable oil instead of sour cream, it’s also suitable for vegan diets.