Dairy-Free Tiropita (Cheese Pie) with Potato

Ingredients

• about 450 g Potatoes, peeled and cubed
• 1/2 Onion, chopped
• 1 clove Garlic, minced
• 2 tablespoons Olive oil
• 1/2 cup Vegetable broth
• 1/4 cup Nutritional yeast
• 1 tablespoon Lemon juice
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 package Phyllo dough

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. In a large pot, cover the about 450 g of peeled and cubed potatoes with water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork; then drain the cooked potatoes completely in a colander.
2. 2While the potatoes are cooking, in a 25.4 cm skillet, heat 1 tablespoon of the olive oil over medium heat (148.9-162.8°C / 150-160°C). Add the 1/2 chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the 1 minced garlic clove and cook for 1 minute more, until fragrant.
3. 3Transfer the drained potatoes to a large bowl and mash them thoroughly with a fork or potato masher until smooth. Add the cooked onion and garlic mixture, the 1/2 cup of vegetable broth, the 1/4 cup of nutritional yeast, the 1 tablespoon of lemon juice, the 1/4 teaspoon of salt, and the 1/4 teaspoon of black pepper to the mashed potatoes. Mix everything together well until the filling is evenly combined and creamy.
4. 4Carefully unroll the 1 package of phyllo dough on a clean, dry surface. Lay one sheet of phyllo dough flat, then lightly brush its entire surface with a small amount of the remaining 1 tablespoon of olive oil. Place a second sheet of phyllo dough directly on top, brush it lightly with olive oil, and repeat with a third sheet of phyllo dough, brushing it lightly with olive oil, to create a stack of three oiled phyllo sheets.
5. 5Evenly spread the entire potato filling mixture over the top phyllo sheet, leaving a 2.54 cm border along the edges. Starting from one of the longer sides, carefully roll up the phyllo dough and filling into a tight log. Gently transfer the rolled log to a baking sheet and brush the top and sides of the log with any remaining olive oil.
6. 6Bake the phyllo log in the preheated oven at 190°C for 30-35 minutes, or until the phyllo is golden brown and crispy.

Substitutions

Related Guides