Entree: Bulgaria – Northern Culinary Region – пататник ➤ patatnik (Rustic grated potato and cheese savory pie pan-cooked until golden)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 5 min

Total 55 min

Ingredients

- 2 lb (900 g) potatoes, peeled and coarsely grated
- 1 medium (6 oz / 170 g) onion, finely chopped
- 8 oz (225 g) Bulgarian white cheese (sirene) or feta, crumbled
- 8 oz (225 g) kashkaval or yellow cheese, grated (optional)
- 2 large eggs, approx. 100 g
- 4 tbsp (60 ml) butter, melted, divided
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) fresh dill or spearmint, chopped
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (2 g) baking powder (optional, for slightly lighter texture)

Instructions

1. Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess liquid. Reserve any milky liquid and allow to settle; pour off clear water if desired.
2. In a large bowl combine the squeezed grated potatoes, chopped onion, crumbled sirene, grated kashkaval if using, eggs, dill, salt, pepper, and baking powder; mix until evenly combined.
3. Heat 2 tbsp (30 ml) butter and 2 tbsp (30 ml) oil in a 10-inch (25 cm) heavy skillet over medium heat. Spoon the potato mixture into the skillet and press down to form an even layer about 1 inch (2.5 cm) thick.
4. Reduce heat to medium-low and cook, covered, for 12–15 minutes until the underside is deeply golden and the center begins to set.
5. To finish, either invert onto a plate and slide back into pan to brown the other side for another 10–12 minutes, or place the skillet (if ovenproof) into a preheated 375°F (190°C) oven for 12–15 minutes until fully set and crusted on top.
6. Brush the top with remaining melted butter, let rest 5 minutes, then cut into wedges and serve warm with plain yogurt or a simple salad.