Spiced Potato-Filled Filo Pastries

Preparation info
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By Joyce Goldstein

Published 1998

  • About

Serve these North African filo pastries as part of a Middle Eastern mezze assortment or on their own as an appetizer. Shaped like a strudel, they would be a great accompaniment for grilled fish or roasted lamb with Moroccan or Middle Eastern spices. These can be assembled far in advance and may be refrigerated or frozen unbaked.


  • 2 large baking potatoes (about 6 ounces each)
  • 2 tablespoons unsalted butter


Preheat the oven to 400°F. Bake the potatoes until they are soft and mash able, about 1 hour. Remove the potatoes from the oven and let stand until cool enough to handle. Cut each potato in half and scoop out the pulp. Either mash the pulp or press it through a ricer.