Grate the potatoes, and add them to a bowl. Mix in the salt and leave aside for 5-7 minutes so that the salt removes the moisture from the potatoes.

With your hands or using a cheesecloth, squeeze as much liquid as possible from the potatoes. Throw away the liquid and add the drained potatoes to a clean bowl.

Grate the onion and add it to the bowl with the drained grated potatoes.

Beat 3 of the 4 eggs and add them to the bowl with potatoes and onion. Save one of the eggs for later.

Add the minced garlic, black pepper, crumbled Bulgarian white cheese or feta cheese, and chopped parsley to the bowl. Mix it well.

Grease a baking dish with the oil, and add the potato mixture to the baking dish. You can use any baking dish you like as long as the mixture is about 2-3 cm thick in height. Hence, it shouldn’t be much bigger than about 1-inch thickness.

Preheat the oven to 390° F (200° C). Bake the patatnik for 35 minutes.

Beat the remaining egg. Take the patatnik out of the oven, and with a pastry brush, spread the egg over the patatnik. Put the patatnik back in the oven and bake for about another 20 minutes until fully cooked and nicely browned on the outside.