How to make
First make the phyllo pastry sheets. Knead a soft dough in a small bowl. Knead well so it doesn't stick and to be able to roll out 2 sheets (the one on the bottom needs to be larger than the tray and the upper one needs to be smaller, or to fit the tray in order to wrap the mixture).
You can also use ready-made phyllo pastry, if you cannot make it, or do not have enough time. Grease a large tray. Put the larger phyllo pastry sheet in, it must be large enough for the ends to spill out of the tray. Grate the potatoes and onions. Add the oil, salt and knead it to mix all the ingredients nicely.
Place the finished mixture on top of the phyllo pastry sheet, even it out, fold in the edges and place the smaller sheet on. Bake on high (480°F (250 °C)) on the lower element (the top element needs to be turned off). After 40 minutes, remove and turn it upside down.
Grease the tray again, put the wedge back in the tray and bake it on the other side for another 15-20 minutes. I hope you enjoy my Rhodope wedge recipe and bon appetit!
