Potato Pancakes (Cheese and Potato Pastry) Recipe

In Turkish cuisine, pastries are indispensable for both breakfast and tea time. This recipe, which is also called bottom top pastry, is prepared and cooked in a short time with ready-made phyllo and is an economical and practical alternative. Enjoy your meal!

Ingredients:

For 6 people

🕐 Preparation: 15 min. 🕐 Cooking: 20 min.

For the Pastry:
	Phyllo Dough	3	Qty
	Butter (To Cook)	1	Tbsp


Potatoes	2	Qty
Feta Cheese (Broken)	100	Grams
Fresh Onion	4	Sprig
Salt	1	Qty
Black Pepper	1	Qty
Baking Powder	1	Half Tbsp
Parsley	1/2	Bunch


Yogurt	1	Cup
Liquid Oil	1	Half Cup
Egg	1	Qty

Instructions:

Boil and peel the potatoes. While it is hot, add 1 spoon of butter and mash well with the help of a masher and leave to cool.
Wash and finely chop the spring onions and parsley leaves. When the potatoes have cooled, add the crumbled cheese and greens and mix well. Add salt and black pepper.
For the sauce, whisk the yogurt, egg and oil thoroughly. Spread one of the phyllo sheets on a suitable (lightly oiled) pan without dividing them and let it hang from the edges. Shred the other sheets randomly. Or use leftover sheet dough.
Pour 1 spoon of the sauce you prepared on the phyllo dough and cover it with pieces of phyllo again. Place all the phyllo in the pan by placing a potato mortar in between.
After you have arranged all the ingredients, cover the yufka hanging from the edges on the pastry and straighten it.
Put the pan on medium heat first and close the lid. You can add butter from the sides of the pan. Turn the pastry over with a flat plate and cook the other side on low heat, until the bottom turns pink in a controlled manner.
Repeat the inversion process several times until all sides of the pastry are evenly browned. Open the lid of the cooked pastry and place it on the serving plate. Cover it with a clean cloth and let it rest for 10-15 minutes, then slice and serve. Enjoy your meal!

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