Crispy Individual Potato Pies

These Individual Crispy Potato Pies with Phyllo Dough are the ultimate comfort food wrapped in a golden, shatteringly crisp shell.

Creamy mashed potatoes are seasoned with sautéed red bell pepper, green onions, fresh dill, parsley, and smoky paprika, then rolled up in buttery phyllo dough and baked until perfectly crunchy. Each little roll is its own self-contained serving – ideal for parties, lunchboxes, family dinners, or anytime you want something hearty, satisfying, and incredibly easy to make.

With just a handful of everyday ingredients and one pan, this recipe delivers maximum flavor with minimum fuss.

Crispy Individual Potato Pies

Recipe by George Zolis

5.0 from 1 vote

Course: AppetizersCuisine: GreekDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

300

kcal

Total time

1

hour 

30

minutes

Easy crispy individual potato pies with filo pastry, herbs, peppers, and creamy mashed potato filling. Perfect Greek savory snack recipe.

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• For the Filo

• 1 package 1 package Filo Pastry

• 120 g 1/2 cup Olive oil

• For the Potatoes

• 1 kg 2.2 lb Potatoes

• 2 liters 8 1/2 cup Water

• 1 tbsp 1 tbsp Salt

• Remaining Filling Ingredients

• 5 5 Spring Onions

• 1 1 Large Sweet Red Pepper, diced

• 100 g 7 tbsp Butter or Margarine

• 6 sprigs 6 sprigs Dill, chopped

• 1/2 bunch 1/2 bunch Parsley, chopped

• Salt, to taste

• Pepper, to taste

• 1 tbsp 1 tbsp Smoked Paprika

• 1 pinch 1 pinch Thyme

• 2 tbsp 2 tbsp Cornstarch

How to make Potato Pies

• Prepare the Potatoes
• Peel the potatoes and cut into chunks.
• Bring 2 liters of water and 1 tbsp salt to a boil.
• Add the potatoes and boil for about 30 minutes until fork tender.
• Transfer to a bowl and mash well.
• Add the butter and mix.
• Prepare the Filling
• Heat a little oil in a pan.
• Add the peppers and spring onions.
• Sauté for about 5 minutes until softened.
• Add them to the mashed potatoes.
• Add dill, parsley, thyme, smoked paprika, cornstarch, salt & pepper.
• Mix well.
• Assemble the Pies
• Lightly oil a 25×37 cm (10×15 inch) baking tray.
• Take one sheet of filo pastry and lightly brush with oil.
• Fold it in half.
• Place some filling at one end and roll into a log shape.
• Place in the tray.
• Repeat with the remaining filo and filling.
• Brush the tops with oil and lightly spray or sprinkle with water.
• Baking
• Bake in a preheated oven at 160°C / 320°F (conventional heat), middle rack, for 60–70 minutes until deeply golden and crispy.

Did you make this recipe?

Tag @georgezolis on Instagram and hashtag it with #georgezolis

Like this recipe?

Follow @gzoliskitchen on Pinterest

Γίνετε μέλος της Ομάδας μας

Ακολουθήστε τις Μαγειρικές Απολαύσεις στο Facebook

The Best Crispy Phyllo Potato Rolls You’ll Ever Make

There’s something almost magical about the combination of creamy, herb-seasoned mashed potatoes and paper-thin, golden phyllo pastry. The contrast in textures – soft and pillowy on the inside, shatteringly crisp on the outside – makes each bite completely irresistible. These Individual Crispy Potato Pies are a staple of Greek home cooking, beloved for their simplicity, their versatility, and the fact that they disappear from the table faster than you can make them.

Unlike a traditional large pie that needs to be sliced and served, these individual phyllo rolls are pre-portioned and perfectly self-contained. That makes them ideal for everything from weeknight dinners and packed lunches to potlucks, picnics, and holiday appetizer spreads.

What Makes This Filling So Flavorful

The filling is built on a base of smooth mashed potatoes enriched with butter, but the flavor is anything but plain. Sautéed sweet red bell pepper adds a subtle sweetness and a pop of color, while green onions bring a mild sharpness that balances the richness of the potato. Fresh dill and parsley are the classic Greek herb pairing – bright, clean, and aromatic – and the addition of smoked paprika gives the filling a gentle warmth and a beautiful golden hue.

The pinch of thyme ties everything together with an earthy, slightly floral note, while the cornstarch acts as a binder, helping the filling hold its shape inside the roll so it doesn’t fall apart when you bite in. Every element is there for a reason.

Working with Phyllo Dough

Phyllo can feel intimidating if you’ve never worked with it, but this recipe is genuinely beginner-friendly. The technique here is simple: one sheet, lightly brushed with olive oil, folded in half, filled, and rolled. That’s it. By folding the sheet in half before rolling, you get a double layer of pastry that crisps up beautifully in the oven without becoming too fragile or too thick.

A few tips for working with phyllo: keep the unused sheets covered with a slightly damp kitchen towel while you work to prevent them from drying out and cracking. Don’t oversaturate the sheets with oil – a light brush is all you need. And don’t worry if the edges aren’t perfectly neat; rustic, homemade rolls have their own charm and taste just as incredible.

Serving Suggestions

These potato phyllo rolls are satisfying enough to serve as a light main course alongside a fresh green salad, but they also work beautifully as a side dish, a starter, or a party snack. They pair particularly well with a simple Greek yogurt dip seasoned with garlic and lemon, or a classic tzatziki. For a more substantial meal, serve them alongside roasted vegetables or a simple tomato salad.

They’re also naturally vegetarian, making them a great option for meat-free meals or when cooking for guests with different dietary preferences.

Storage and Reheating

Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-12 minutes until warmed through and re-crisped. Avoid microwaving – it will soften the phyllo and you’ll lose that signature crunch. These rolls also freeze well before baking: assemble them, freeze on a tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding about 15 minutes to the baking time.

A Recipe That Belongs in Your Regular Rotation

Whether you’re a seasoned home cook or just getting comfortable in the kitchen, these crispy individual potato pies are exactly the kind of recipe that builds confidence and delivers results every time. Simple ingredients, straightforward technique, and a final product that genuinely impresses – this is Greek comfort food at its very best.