La Pitta di Patate (Potato Pie)


prep 2:00       total 3:00


4 servings




8 potatoes
7 oz. grated cheese
5-1/3 oz. bread crumbs
3 eggs
1 sprig Italian parsley
Salt and pepper


3 onions
10 tomatoes
1-3/4 oz. capers or
1-3/4 oz. black olives
1/8 qt. olive oil
Hot pepper flakes, to taste


Heat oil and add chopped onion. Let onions brown, then add chopped tomatoes, capers and hot pepper flakes. Let cook at a very low heat for about half hour, or until thick consistency.

Meanwhile, place washed, whole potatoes in enough salted water to cover them. When they are soft, peel off skin and mash. Let cool then add the grated cheese, bread crumbs, eggs, salt, pepper, and chopped parsley. Mix together until you obtain a homogeneous mixture. Set aside.

For this next step you will need to buy miniature bread loaf pans. You can either line the tin with cooking paper or butter the sides so the dough doesn’t stick.

Separate potato mixture into 4 equal parts. One at a time, separate each part into two sections, one half a little larger than the other (like when making pies). With the larger portion, line the bottom and sides of the tin, leaving a hole in the center for the filling. Add the filling. Then cover pie with the smaller portion of the potato mixture. Brush with butter and sprinkle with bread crumbs. Repeat steps for all. Place all four baking tins in preheated oven at 375°F for about an hour.

Author's Comments

This is another recipe I learned while living in Italy. It takes a while to make, but the end result is YUMMY!

Italians don’t like to dirty their kitchen and will use as few utensils as possible, so don’t be afraid to get your hands dirty.

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