Bulgarian Straw Potato Pie (Patatnik)

Patatnik (pah-tot-nick) is a traditional Bulgarian potato dish that comes from the city of Plovdiv in the mountainous region straddling Greece and Bulgaria. Patatnik is very similar to hash brownspotato latkes, and the Spanish potato omelet tortilla espanola.

These shredded potatoes with their crispy outside and soft inside insides make for a wonderful accompaniment to roast meats and even fried eggs.

Patatnik – Straw Potato Pie

Bulgarian patatnik is a flavorful potato and feta cheese pie with a hint of mint. Much like home fries, it is crispy on the outside and soft on the inside. This updated traditional recipe adds feta cheese and is cooked in the oven rather than in a pan over a raging fire. Patatnik accompanies roasted meat or poultry exceptionally well and makes for a light lunch with a salad.
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Course: Brunch, Lunch, Side Dish
Cuisine: Bulgaria, Eastern European
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Author: My Hungry Traveler


  • Large 12-inch ovenproof skillet
  • Food processor with grating attachment
  • Sieve or wire mesh strainer


  • 4 tbsp Soft butter
  • 4 tbsp Flour
  • 3 lb Potatoes, peeled (5 cups)
  • 2 medium Onions
  • 1 cup Bulgarian feta cheese, crumbled
  • 1 tbsp Dried mint
  • 4 large Eggs, beaten
  • 1 tsp Salt
  • 1 tsp Ground black pepper


  • Prepare Ingredients – In a food processor with the shredding attachment, shred potatoes. Place potato shreds on a dry kitchen towel and squeeze out as much liquid as possible into the sink. Transfer to a large bowl lined with paper towels.
    Finely chop the onions in the same food processor.
    To the potatoes, add onion, eggs, mint, crumbled feta, salt, and pepper. Mix everything together with your hands.
  • Assemble and Cook – Preheat oven to 425°F (220°C). Grease bottom and sides of skillet with 2 tbsp butter then coat the butter with 2 tbsp flour.
    Pour onion-potato mixture into skillet and push down lightly with your hands to pack it in evenly. Powder top evenly with remaining 2 tbsp flour in a sieve. Dot top of pie with remaining 2 tbsp butter.
    Bake until the top becomes golden brown and sides become dark brown, 45 minutes. Rest for 10 minutes, cut into wedges, and serve.

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