Krompirusa, full of artery-clogging carby goodness

I've wanted to learn how to make the Bosnian specialty of potato pita for, like, ever, so I invited my favorite Bosnian teacher to give me and two friends a demo. Here's the scrummy recipe and pics.

Ingredients

2 kilos potatoes
1/2 kilo onions
sea salt/table salt to taste (tbsp +)
black pepper to taste (1/2 tbsp +)
600 grams phyllo dough (pre-prepared and room temperature)
vegetable oil (as needed)
1/2 liter water
salt (to taste)
butter (2 tbsp or to taste)

2 large pans
large, flat surface for phyllo preparation

200 degree Celsius

Instructions

• Wash and peel potatoes
• Place potatoes in large bowl of water
• Grate onions
• Grate or cube potatoes
• Mix onions and potatoes in large container. Salt and pepper to taste.
• Drain potato and onion juice
• Oil the pan
• Gently roll out a sheet of phyllo dough. Use a knife to cut sheet in half.
• Dab oil onto the sheet of phyllo with fingertips
• Dab potato/onion mixture onto phyllo. Do not clump!
• Roll phyllo sheet and wrap into a loose cinnamon bun shape. (see below)
• Place pita onto pan
• Drizzle pita with oil
• Bake at 200 degrees Celsius until golden brown. (est. time, 30 minutes)
• While pita is in oven, combine water, salt, and butter in saucepan. Bring to boil.
• When pita is golden brown, remove from oven and drizzle with water mixture.
• Return to oven for five minutes.
• Enjoy!