Bosnian potato pie (Krompiruša)

1. Peel the potatoes and cut into very small, half-centimetre dice (don't grate them, or they'll release liquid). Finely chop the onions.

2. Mix the potatoes with the onion, salt, pepper and 4 tablespoons of oil.

3. Preheat the oven to 200 °C and oil a round baking tin (about 30 cm).

4. Lay two filo sheets on top of each other, drizzle with oil, put a strip of filling along the longer side and roll loosely into a long rope.

5. Coil the ropes side by side in a spiral from the centre of the tin until it is full; drizzle the top generously with oil and 3-4 tablespoons of water.

6. Bake for 45-50 minutes until deep golden and the potato is tender; rest for 10 minutes, then slice and serve with yoghurt or kefir.

Tip: In the Bosnian 'pita' family only the meat version is called 'burek' – the potato one is krompiruša. It is traditionally made with thin hand-stretched pastry; shop-bought filo is a good, quick substitute.