There is something deeply comforting about simple food made with intention.

During fasting periods, we return to humble ingredients — potatoes, onions, oil, and dough — yet somehow they create dishes that feel warm, nostalgic, and complete.

Krompiruša is one of those meals.

Golden, crispy on the outside, soft and fragrant inside…
It’s often served for breakfast, a light lunch, or a quick family dinner.

And in its posna version — it becomes beautifully simple and completely plant-based.

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Ingredients

500 g phyllo pastry
150 ml oil
2 kg potatoes
400 g onion
Salt
Black pepper

Zaljev (Pour-over):
100 ml water
50 ml oil
1 tsp vegeta

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Instructions

Peel and grate the potatoes using a box grater.
Place them in cold water and let them soak for 5 minutes to remove excess starch. Drain and squeeze out moisture.

Finely chop the onion.

Preheat oven to 420°F (215°C) and brush baking sheet with oil.

Lay out two sheets of phyllo dough and lightly brush with oil.

Spread a handful of potatoes over half the sheet.
Add chopped onions on top.

Season directly over filling with salt and black pepper.

Roll tightly and place seam-side down on oiled baking sheet.

Repeat with the remaining sheets and filling.

Cut each roll into 6 pieces.

Lightly brush with water and let rest 5 minutes (this softens and hydrates the phyllo).
Then brush with oil.

Bake 40–45 minutes until golden and crispy.

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Zaljev

Bring water, oil, and vegeta to a boil.

Pour over baked pita and return to oven for 10–15 minutes.

Let cool slightly before serving.

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Serving Suggestion

Best served warm with:

• Vegan yogurt
• Fresh salad
• Pickled vegetables

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Posna Krompiruša – Tradicionalna pita tokom posta

U vreme posta vraćamo se jednostavnim namirnicama.

Krompir, luk, ulje i kore…
A rezultat je pita koja miriše na dom.

Hrskava spolja, mekana iznutra — savršena za doručak, lagani ručak ili večeru.

I potpuno posna.

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Sastojci

500 g kora za pitu
150 ml ulja
2 kg krompira
400 g luka
So
Biber

Zaliv:
100 ml vode
50 ml ulja
1 kašičica vegete

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Priprema

Oljuštiti i izrendati krompir.
Potopiti u hladnu vodu 5 minuta, zatim ocediti i dobro iscediti.

Sitno iseckati luk.

Rernu zagrejati na 215°C i pleh premazati uljem.

Na radnu površinu staviti dve kore i premazati uljem.

Na polovinu rasporediti krompir i luk.

Posoliti i pobiberiti.

Urolati i staviti u pleh sa spojem na dole.

Ponoviti postupak.

Svaku rolnu iseći na 6 delova.

Premazati vodom i ostaviti 5 minuta da kore omekšaju.
Zatim premazati uljem.

Peći 40–45 minuta dok ne porumeni.

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Zaliv

Prokuvati vodu, ulje i vegetu.

Preliti pitu i vratiti u rernu još 10–15 minuta.

Ostaviti da se prohladi i služiti.

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Prijatno!