Patatnik (potato dish)

A type of Bulgarian meal

Patatnik (potato dish)


6 tbsp flour
1/2 cup oil
1 tbsp butter. melted

For the filling:
3 lbs potatoes, grated - around 10 big ones
4 onions, grated
3 eggs, beaten
1 spoonful of fresh mint (or dried oregano)
1/2 tbsp oil
1/2 tsp salt


Make a soft paste of the flour, 1/2 cup oil and as much water as necessary. Leave it for 15 minutes at room temperature, then divide it in two parts, one of them a little larger than the other. Spread the smaller mass to form a sheet 4-5 cm larger than the bottom of your baking dish. Mix together the grated potatoes and onions, the beaten eggs, the mint and the salt. Place the bigger part of the paste in a buttered baking dish, spread around to form a sheet in a way that it covers the baking dish and sticks out at all ends. Add the filling and cover with the smaller sheet you already prepared. Turn the ends of the first sheet inside and pinch the two sheets together to prevent the filling from coming out when baked. Bake the meal at 375F for about 25 minutes or until it turns rosy.

About Patatnik (potato dish)

You can prepare patatnik as a main course on Ignazhden. In the old times during cold winter months potatoes used to represent one of the main foods of the Bulgarian diet. They have even been used to make bread.

Email This Recipe

Email this recipe to you or to a friend.

100% no spam guaranteed.


Get a FREE Bulgarian cookbook with your online order!

Valid on all orders placed on the US, European and Australian online stores.
Start Shopping