How to cook
Peel and grate the potatoes and onions coarsely.
Season with salt and spearmint. You can add black pepper and savory if you like but keep in mind that spearmint is the main spice for patatnik. Pour a little oil and stir well to season the raw mixture well.
Pour oil in a pan with a nonstick coating, place one spread out phyllo pastry and spread out the mixture on top.
Fold the edges of the sheet inward, place the 2nd sheet on top, fold the edges well so the mixture doesn't spill out during baking.
Put a pan on a medium heated stove and once the patatnik crisps a bit - no more than 4-5 min., lower the heat.
After 10 min. use a lid or plate to flip the patatnik over, return to the pan to cook on the other side. It needs another 10-15 min. on low heat until fully ready.
Serve the patatnik warm with green salad or yoghurt.