Potato and Cheese Pie

Name: Potato and Cheese Pie (Tapada de Patatas kon Kezo)
Yield: Serves 6 to 8
Cuisine: Turkey
Ingredients: 1 egg, lightly beaten, for glaze; ½ cup sunflower oil; 1 teaspoon salt; 3½ cups all-purpose flour, or as needed; ½ teaspoon freshly grated nutmeg (optional); ½ cup fine dried bread crumbs; ½ cup water; ½ cup margarine, melted and cooled; 2 eggs, lightly beaten; ½ pound feta, farmer, or ricotta cheese, crumbled (about 1¼ cups); 1 cup grated kashkaval or gruyere cheese; ¼ cup chopped fresh dill (optional); 1½ teaspoons salt; 1 teaspoon freshly ground black pepper; 1 bunch green onions, chopped, or 1 medium yellow onion, chopped; 3 large boiling potatoes, peeled; 2 tablespoons olive or vegetable oil

Tapada de Patatas kon Kezo

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

A tapada is a double-crusted pie, much like a classic Greek pita. It can be filled with various vegetables and cheese, and chopped walnuts are sometimes added for an interesting contrast in texture. According to La table juive, this pie is served at Shavuot in Turkey. This same dough and filling can be used to make smaller pastries called borekas.

Ingredients

Method

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Part of

Savory Pastries

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