Bosnian · Main
Paper-thin pastry coiled around peppery potato and onion.
Photo by Petar Milošević · CC BY 4.0 · Resized and converted to WebP for web display.
Krompiruša is a Bosnian pita devoted to potato: thin pastry encloses a simple filling of potato, onion and pepper, then bakes in coiled ropes with crisp edges and a tender center.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
A Bosnian pita of thin hand-stretched dough/jufka filled with potato, onion, salt, pepper and fat, baked in coils or layers and often softened after baking.
Declared allergens: wheat, milk if served with yogurt/sour cream
Keep cut raw potato filling refrigerated if delayed; refrigerate finished pie within 2 hours, use within 3–4 days and reheat to 165°F/74°C.
Ingredient labels and cross-contact must be checked for the actual brands used; USDA temperatures are safety floors, not claims that the current recipe was tested.
Aida is credited with preparing and publishing an independent version of this dish in How To Make Homemade Phyllo (Jufka) And A Potato Pie Recipe (Krompiruša) for Balkan Lunch Box.
What this supports: dish identity, method, texture/doneness, failure cue, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Aida’s hand-stretched jufka, filling proportions, shaping and finishing method have not been shown to match Gastromica exactly.
Bosnian kitchen
Bosnian krompiruša is a crisp coiled phyllo pie filled with grated potato, onion and black pepper.
Squeeze grated potatoes in a towel. Mix with onion, salt, pepper and 2 tablespoons oil.
Heat oven to 400°F (200°C). Oil a 12-inch pan. Layer two phyllo sheets and brush lightly with oil.
Place filling along a long edge, roll into a loose rope and coil in the pan. Repeat with remaining phyllo.
Brush with oil and bake 38–45 minutes until deep gold. Sprinkle with hot water, cover 5 minutes, then uncover and rest.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Krompiruša is a Bosnian pita devoted to potato: thin pastry encloses a simple filling of potato, onion and pepper, then bakes in coiled ropes with crisp edges and a tender center.
Refrigerate for up to 3 days and re-crisp in a 375°F (190°C) oven for 10 minutes.
Serve warm with plain yogurt, kefir or a tomato-cucumber salad.
