Phyllo Dough Potato Rolls are a delicious and easy snack or appetizer you’ll want to make again and again. Phyllo dough is incredibly versatile—you can go sweet or savory with it. Just think of spanakopita and baklava!

I love using it with different fillings, like beef, cheese, zucchini, cabbage, or potatoes. Sometimes, I mix cheese, eggs, and spinach for a bite-sized snack that’s perfect for lunch.

As some of you know, I grew up eating foods like this. In the Balkans, börek and similar pastries are a staple, so of course, I’m carrying on the tradition in my own kitchen.

If you grew up in the Balkans, you probably have a favorite “pita” (aka pie). Hats off to burek (börek), but this one has always been my favorite—especially with extra black pepper. Unless you’re allergic, please don’t skip it! It adds so much flavor. So good!

What Do You Need?

The ingredients are simple:

• 1 pack of defrosted phyllo dough
• About 1 pound of potatoes
• ¼ pound of onion
• Unsalted Butter & Olive oil
• Seasoning/Herbs- salt, black pepper, dried parsley, Chicken or veg bouillon powder. Chicken or vegetable bouillon powder is optional, but if you can use it, I highly recommend it. It adds so much flavor and takes the dish to the next level!You can’t get an easier and more delicious bite than these Phyllo Dough Potato Rolls!

Can You Freeze Them?

I know a lot of you might ask if these can be frozen. The answer is yes! However, since I haven’t tried it myself, I can’t say for sure how they’ll taste after freezing.

What I do know is that you can make them a day in advance and store them in an airtight container—I even enjoy them cold!

So, who’s giving these a try?

Before I get into the full recipe, let me share some tips and suggestions to make them even better.

You can also check my recipe on Sandra’s Easy Cooking for more tips and suggestions.

1. Handling Phyllo Dough

• Keep it covered – Phyllo dough dries out fast! Always keep it covered with a damp kitchen towel while working to prevent cracking.
• Work quickly but carefully – It’s delicate, so handle it gently to avoid tearing. If it rips, don’t stress—you can still use it by layering pieces together.
• Thaw properly – Let the frozen phyllo dough thaw overnight in the fridge instead of at room temperature to prevent stickiness.

2. Making the Filling

• Shred the potatoes and onion – it is a labor of love, and if you’re using a hand shredder, then this is the hardest part.
• Sauté the potatoes and onions – Cook the onions and potatoes for 5 to 7 minutes at medium temperature. This is like par-cooking. It would take a lot more time to cook raw potatoes wrapped up in phyllo dough, so I like pre-sauteeing them to soften out for a bit.
• Season well – Don’t forget salt, pepper, and a touch of chicken or vegetable bouillon for depth.

3. Assembling the Rolls

• Brush with butter – Lightly brushing each layer with melted butter (or olive oil) makes the rolls crispier and golden brown.
• Don’t overfill – A little filling goes a long way! Too much can make rolling difficult and cause the phyllo to tear.
• Seal the edges – Lightly buttering helps seal them and keeps the rolls intact while baking.

4. Baking & Storing

• Bake until golden brown – Around 400°F (200°C) for 18 to 20 minutes should do the trick, but keep an eye on them.
• Let them cool slightly – They’ll crisp up more as they cool!
• Storing & reheating – Keep leftovers in an airtight container. To reheat, pop them in the oven or airfryer for a few minutes to keep them crispy (avoid the microwave—it makes them soggy).

5. Dipping & Serving Ideas

• Serve with yogurt, sour cream, or a garlicky tzatziki for extra flavor.
• Add a side of fresh salad, maybe steak or something from the grill, or a light soup to turn it into a great meal.

RECIPES YOU MIGHT LIKE:

• Cinnamon and Sugar Doughnut Holes

• Southwest Ground Beef and Crispy Potatoes

• One-Pan Herb-Crusted Roast Chicken and Vegetables

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Phyllo Dough Potato Rolls

March 14, 2025

Servings: 5 to 6 Servings

Prep: 20 min

Cook: 18 min

Total: 38 min

Difficulty: Easy

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These crispy, golden Phyllo Dough Potato Rolls are incredibly flaky on the outside and filled with a delicious, savory potato filling inside. Perfect as a snack, side dish, or light meal!

By: Sanna

Ingredients

• 1 pack phyllo dough, defrosted
• 1 lb (450g) potatoes, peeled and grated
• ¼ lb (1 small) onion, finely chopped
• 2 tbsp olive oil (for sautéing)
• 5 tbsp unsalted butter, melted (for brushing)
• 1/2 tsp salt (or to taste)
• 1/2 tsp Chicken or veg bouillon powder
• 1/2 tsp black pepper (adjust to taste)
• 1 tsp dried parsley
• 2 tbsp sesame seeds (for topping)

Directions

• Step 1 Prepare the Filling: Peel and grate the potatoes using a box grater, then place them in a bowl of cold water. Let them soak for about 5 minutes to remove excess starch, then drain and squeeze out excess moisture.
• Step 2 Finely chop or grate the onion.
• Step 3 Heat olive oil in a pan over medium heat. Add the onion and sauté for about 3 minutes, until it softens slightly.
• Step 4 Add the shredded potatoes and season with salt, black pepper, Chicken or veg bouillon powder and dried parsley to taste. Stir everything together and cook for about 5 to 7 minutes at medium high heat, just until the potatoes start to soften. Set aside to cool slightly.
• Step 5 Assemble the Rolls: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Step 6 Carefully lay out one sheet of phyllo dough on a clean surface like a large wooden board. Lightly brush with melted butter, then place another phyllo sheet on top.
• Step 7 Scoop about ¼ cup of the potato-onion mixture along one edge toward you of the phyllo sheet spreading it evenly. For about 1/4 of the sheet.
• Step 8 Roll tightly, folding in the sides as you go, like a burrito. Brush bit of melted butter and roll all the way. Place the roll seam-side down on a baking sheet lined with parchment paper. You can use non stick baking sheet too. Repeat with the remaining phyllo sheets and filling.
• Step 9 Brush the tops with more melted butter.
• Step 10 Sprinkle sesame seeds over the top for extra crunch.
• Step 11 Bake for 18-20 minutes, or until the rolls are crispy and golden brown.
• Step 12 Serve & Enjoy: Let the rolls cool slightly before serving. These are delicious on their own or with a side of yogurt, sour cream, or a light garlic sauce. Enjoy!

When the Friendship Fades Finding Peace in GOODBYE!

I’ve always been the kind of person—even as a kid—who hesitated to speak up, afraid of offending someone. Friends, family, coworkers, strangers… that fear of being too much or saying the wrong thing never really left me.

I wasn’t sure if I wanted to write this. It feels too personal. But that’s usually how I know I should—because I have this feeling that I’m not the only one who’s felt, or still feels, this way.

Friendships.

You’d think by now, at 45, I’d have it all figured out—including friendships. But I’m still learning, especially how to let go and notice when I am being replaced. I’m also learning to stop chasing closure that will never come.

For years, I exhausted myself overanalyzing friendships that faded into silence—the ones who took weeks (or months) to reply, the ones who only reached out when they needed something, the ones I thought were real… until they weren’t.

And I’d spiral.

Questioning myself.

Did I say something wrong? Was I too much? Not enough? Were my walls too high?

It took me longer than I’d like to admit to realize I am not the problem.

Some people expect you to shrink yourself to fit their comfort. Others build an image of you in their mind—a version you could never live up to. And some… well, some only love you when it’s easy.

This isn’t about blame. It’s about clarity. It’s about realizing that real friendship shouldn’t leave you questioning your worth.

For so long, I played the role of the accommodating friend. This is a true story. The one who never said no. The one who made excuses for others but never for herself. And honestly? That’s fake. And if there’s one thing I can’t stand, it’s fake people.

The irony?

I became one.

When I realized it, it was most definitely a “WTF” moment!

I smiled, pretended it didn’t bother me, buried the hurt. Because if I spoke up—if I let them see the real me and how I felt—they might leave.

And that would be my fault, right?

Ha. I told myself it was kindness, but really, it was fear. Fear that if I spoke up, I’d be the problem. That I’d be left behind—again.

This might sound like I’m crying for attention, but on the contrary, I’m just sharing my feelings, fears, and resolutions… and what I’ve learned in these 45 years.

So maybe that fear wasn’t unfounded. Because when I finally stopped overextending myself in one-sided relationships, many of them disappeared.

I used to see that as my failure.

Now, I see it as my freedom.

I haven’t stopped caring—I’ve stopped proving my care to people who don’t value it. There’s a difference.

And I wholeheartedly welcome new friendships. I will never lose hope that there’s someone out there who will stick around—someone just as wonderfully crazy as me.

At the end of the day, I turn to my husband—my best friend—and my amazing kids. Because no matter how imperfect we are, we show up for each other. My husband is brutally honest, and sometimes, that honesty stings like hell. But it’s what I’ve always needed—honesty and loyalty. And that, my friends, is rare.

I would move mountains for a real friend. I am loyal to the bone. But if you betray me, you won’t get the chance to do it three times because, believe it or not, I always give second chances.

I have a few online friends who are my ride-or-die, and I’m so grateful for them. But sometimes, I wonder… would it be the same if they lived closer? Would they grow bored of me? Would I eventually be too much?

That voice of self-doubt still lingers. Maybe it always will.

Maybe I push people away. Maybe I hold back too much.

Or maybe—just maybe—I’ve finally learned to protect my peace.

I used to think my “toxic trait” was avoiding people and then complaining that no one sticks around. I blamed it on moving too much, on my trust issues, on distance.

And honestly? I am jealous of people who still have childhood friends in their 40s or 60s. I have one, but continents and decades apart have made us strangers.

But I’m done blaming myself. I’m done blaming my parents. Their choices shaped me, but they don’t define me.

Here’s what I do know:

The people who are meant for you will never make you beg for space in their lives.

So I’m walking forward with my head held high. Because there is nothing wrong with me.

I’ve never been lonely, and I won’t start now. I’ve always enjoyed my own company—my thoughts, my peace. And I finally realize… that’s not a flaw. That’s who I am!

So, instead of overanalyzing, I’m choosing to be here, in the present. To be whole on my own and, of course, with my family.

To focus on the people who choose me—not just when it’s convenient but because they truly see me. Because those are the ones who matter.

This feels like a weight has been lifted. Thanks for coming to my TED Talk.

Drop a comment—I’d love to hear your thoughts. It’s always comforting to know I’m not alone in this.

Sending you a big virtual panda hug if you need one.

With love,

Sanna

Similar Posts:

It’s Okay to Not Be Okay: My Journey to Healing and Self-Care

Becoming Enough: The Work of Self-Healing

I think everyone should journal, so here is one I just found:

Self-Love Journal for Women: Prompts and Practices for Your Journey to Self-Worth, Self-Care, and Self-Acceptance by Jordan Brown

Who doesn’t love a cup of tasty homemade hot cocoa? There’s just something about wrapping your hands around a warm mug that feels like a hug from the inside. 

While those store-bought hot cocoa packets are super convenient, once you try making it from scratch, you’ll never go back. Homemade hot cocoa is richer, creamier, and completely customizable—plus, it’s easier to make than you think!

Now, you can absolutely take this up a notch by adding a splash of whiskey for an adult version, tossing in some marshmallows, or sprinkling in a pinch of cinnamon. But today, I’m sharing the classic version—the one I make for my husband, who I lovingly call Santa because the man loves his hot cocoa. 

It’s a winter staple in our house, especially on chilly days when all you want is something warm and comforting.

This recipe is low-carb and sugar-free since we don’t consume regular sugar, but you can easily swap in granulated sugar if that’s your thing.

Either way, it’s an indulgence that feels completely guilt-free—and I’m here for it.

Fun fact: Did you know cocoa powder is packed with antioxidants, flavanols, and polyphenols? So, if you ever needed an excuse to enjoy a cup, consider it healthy (at least in our mind, haha).

I love making it all year long, but it hits the spot the most during snowy winter days.

Feel free to get creative with add-ins—cinnamon, peppermint extract, or even a little cayenne for a spicy kick. Let me know how you like it!

If you make this tasty beverage please tag me on social media, and share it with your friends.

Hugs!

Sanna

Cocoa Powder I would recommend:

BetterBody Foods Organic Cacao Powder

You can follow me on Instagram @mugofreality & Pinterest @MugOfReality

Latest Recipes:

• Sunday Supper: One-Pan Herb Crusted Roast Chicken and Vegetables

• Cinnamon and Sugar Doughnut Holes

• Caramel Milk — A Balkan Remedy for a Sore Throat

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Tasty Homemade Hot Cocoa

February 15, 2025

Servings: 1 Serving

Prep: 2 min

Cook: 8 min

Total: 10 min

Difficulty: Easy

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Feel free to get creative with add-ins—cinnamon, peppermint extract, or even a little cayenne for a spicy kick. Let me know how you like it!

By: Sanna

Ingredients

• 1 cup whole milk, or any milk of choice
• 2 tbsp heavy cream, optional for extra creaminess
• 1 tbsp unsweetened cocoa powder
• 1-2 tsp powdered sweetener
• monk fruit, or stevia
• ¼ tsp vanilla extract
• Pinch of sea salt
• Cinnamon, marshmallows, whipped cream or grated dark chocolate for topping, optional

Directions

• Step 1 In a small saucepan over medium heat, warm milk and heavy cream (if using) until hot but not boiling.
• Step 2 Whisk in the cocoa powder, sweetener, and salt until fully dissolved.
• Step 3 Remove from heat and stir in the vanilla extract.
• Step 4 Cinnamon, Marshmallows, Whipped cream or grated dark chocolate, if desired