All fresh veggies in whole-wheat flour “blanket”! Can you resist? We sure can’t because it is absolutely delicious and hearty. How about serving it as a meal?

Serves: 12 Prep. time: 20′ Cooks in: 1:20′ Ready in: 1:40′

For the phyllo
700 g whole-wheat flour (or strong white flour)
1 tsp salt
1/3 cup extra-virgin olive oil
2 tbsp vinegar
1-1¼ cup lukewarm water

For the filling
1 carrot, coarsely grated
200 g courgettes, coarsely grated
1 leek, finely chopped
150 g bell peppers (green, yellow, red, orange), finely chopped
2 spring onions, finely chopped
1000 g potatoes, boiled
100 g black Kalamata olives, pitted, chopped
½ tsp dried oregano
5-6 fresh spearmint leaves, finely chopped
60 ml extra-virgin olive oil
black sesame seeds
salt, pepper

Step 1
In a large bowl put flour and make a hole in the middle. Add all ingredients in the hole adding water in batches and mixing with your fingers. Knead for a while until you get a smooth dough. Divide in two balls, cover with a clean tea towel and leave to rest for 20 minutes.

Step 2
In the meantime prepare the veggies. Put carrot and courgette in a colander, season with salt and allow to drain. Squeeze out excess water. In a frying pan and on medium heat pour 2 tbsp oil and cook all veggies (except potatoes) for 4-5 minutes until nicely colored and tender.

Step 3
Preheat oven at 180οC/conventional. In a large bowl mash potatoes and mix with cooked veggies, olives, herbs, salt, pepper and half olive oil.

Step 4
Open 2 phyllos of dough with a rolling pin. Brush a medium baking dish with oil and line bottom and sides with the first phyllo. Spread the filling evenly and cover with the second phyllo. Brush generously with oil, sprinkle with a little water and black sesame. Bake for 45 minutes on lower rack or until phyllo is cooked through. Serve warm.

Photo – Food styling: Eva Monochari

Και η συνταγή στα ελληνικά: Πατατόπιτα με λαχανικά και ελιές