How to Make Traditional Krompiruša (Potato Pie) the Grandma’s Way | Authentic Balkan Recipe

There’s something magical about making Krompiruša, a recipe passed down through generations that always brings family and friends together. This hearty dish is perfect for any gathering, and the smell alone will have everyone wandering into the kitchen, asking, “Is it ready yet?”

Here’s How to Make It:

Start by peeling about 1.5 kg (3 pounds) of starchy potatoes, like Russets. Cut them into good-sized chunks, not too small, so they don’t fall apart while cooking. Toss them into a pot, cover with water, add a pinch of salt, and let them boil gently. In about 15-20 minutes, you’ll know they’re done when a fork slides in effortlessly. Drain them and set them aside in the pot, ready to be mashed.
While the potatoes are cooking, heat up about three tablespoons of olive oil (or butter, if you prefer) in a pan over medium heat. Chop one large onion as finely as you can and let it cook slowly in the pan. Don’t rush this step! The onions need to turn golden and soft, which takes around 5-7 minutes. Their sweetness is the secret to this recipe. Once they’re ready, mix them into your mashed potatoes and stir well.

Now comes the fun part, seasoning. Add salt and pepper to taste, and maybe even a little paprika for a hint of color and flavor. Fresh parsley is a nice touch too, but if you don’t have any, it’s no big deal. Mix everything thoroughly and give it a quick taste. Adjust the seasoning until it’s just the way you like it.
Next, preheat your oven to 375°F (190°C) and grease a large baking dish with some olive oil or melted butter. Take your phyllo dough, store-bought works great, just make sure it’s thawed if it was frozen. Keep the sheets covered with a damp towel so they don’t dry out while you’re working.
Start layering the phyllo dough in the dish. Lay the first sheet down, brush it lightly with butter or oil, and repeat until you’ve got 4-5 layers. Don’t stress if the edges hang over—they’ll get folded in later. Spread a generous layer of the potato mixture on top, smoothing it out without pressing too hard. Then, add another set of phyllo layers, brushing each one just like before. Keep alternating until you’ve used up all the filling, finishing with 3-4 layers of dough on top. Brush the final layer generously with butter or oil.

Before baking, take a sharp knife and gently score the top into squares or diamonds. This makes it easier to cut once it’s baked and helps it cook evenly. Pop it in the oven for 45-60 minutes, keeping an eye on it. The top should turn a beautiful golden brown. If it starts browning too quickly, cover it with foil and let it finish baking.

When it’s done, let it cool for about 10 minutes before slicing. This gives the filling time to settle, so you get clean, satisfying cuts. Serve it warm or at room temperature. It’s delightful on its own, but if you’re feeling fancy, pair it with some tangy yogurt and crunchy pickles on the side.
Why This Dish is So Special

Every bite of Krompiruša carries memories of family kitchens and happy gatherings. It’s not just a meal, it’s a tradition, a little piece of home, and a lot of love wrapped in crispy layers of phyllo. Whether it’s a quiet evening or a lively dinner party, this dish never fails to bring people together.