Potato strudel 16 sheets of phyllo pastry about 1 kg of peeled potatoes oil salt pepper Grease a baking dish with oil or margarine. Grate the potatoes in a large bowl.
Some potatoes are very watery when grated, squeeze the liquid with hands and discard.
Season potatoes to taste. Then place 4 sheets of phyllo pastry one on top of the other, brushing each one with oil. Place one quarter of the grated and seasoned potatoes on the fourth sheet, roll tightly and brush with oil. Makes 4 rolls. Bake at medium temperature for about 40 minutes, or until golden brown.