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
[lt_recipe name=”Phyllo Dough Potato Rolls” servings=”5 to 6 Servings” prep_time=”20M” cook_time=”18M” total_time=”38M” difficulty=”Easy” summary=”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!” print=”yes” image=”https://mugofreality.com/wp-content/uploads/2025/03/Phyllo-Dough-Potato-Rolls-Recipe.png” 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)” ]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.;Finely chop or grate the onion.;Heat olive oil in a pan over medium heat. Add the onion and sauté for about 3 minutes, until it softens slightly.;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.;Assemble the Rolls: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.;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.;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.;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.;Brush the tops with more melted butter.;Sprinkle sesame seeds over the top for extra crunch.;Bake for 18-20 minutes, or until the rolls are crispy and golden brown.;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![/lt_recipe]
