Potato Pita Pies

1 packet Filo pastry (from the chiller section of the supermarket, NOT frozen)
About 60 g melted butter mixed with equal amount (or a bit more) of olive oil.
3 or 4 potatoes
2 or 3 onions.

Preheat oven to 200 degrees.

Finely dice potato and onion (grating won’t do), place in a bowl with salt and pepper and a good slurp of the melted butter and oil.

Unwrap the filo, place at side of bench under lightly dampened tea towel.

Stack three sheets of filo one on top of the other, sandwiching between them with the melted butter and oil, applied using a wide pastry brush. Cut the filo into four strips and place a tablespoon of the potato and onion mixture at the bottom of each strip, and brush across the top of each strip with the butter and oil. Fold up into triangles.

Place on baking paper on a large oven tray. Sprinkle with sesame seeds if desired. Bake for about 10 to 15 minutes until lightly golden. Turn after about 10 if necessary – my oven tends to brown the undersides and leave the tops.

These are good hot or cold – IMHO they taste better the next day cold!

This doesn’t come from a recipe book – I knew some Yugoslavian ladies many years ago who made this, making their own fine pastry! Not for me, the packet stuff is good enough. Their menfolk used to take them to work for lunch.