Mushroom and Feta Phyllo Pie

Mushroom and Feta Phyllo Pie

A while ago I was brainstorming mushroom recipe ideas and one that particularly caught my attention was for a mushroom and feta phyllo pie. This idea was of course inspired by one of my favourite dishes, spanakopita, a Greek spinach pie . I envisioned the recipe as something along the lines of sauteeing some mushrooms, mixing them up with feta cheese, wrapping it all up in phyllo and baking it until it was golden brown. I wanted to bulk the filling out a bit and a bunch of sauteed leeks seemed like the perfect way to do it and they would add some flavour at the same time. For some reason, I kept coming back to trying to work some balsamic vinegar into the dish and I decided that by using a scant splash to deglaze the pan with would be a nice was to get it without it overpowering the pie. These days when I am looking for a herb to go with mushrooms, thyme seems to get all of the attention but I also enjoy the dill and mushroom flavour combo and it seemed like the natural choice this time. Next up was the feta along with some ricotta and eggs to bind everything together. Normally when I make spanakopita I do it like a pie with layers of phyllo on the bottom and on the top but this time I wanted to try something new and I rolled the phyllo up around the mushroom filling and then spiraled the rolls around the inside of the baking pan. The mushroom and feta phyllo pie turned out even better than I had hoped. All of the ingredients and flavours worked well together and you really cannot go wrong wrapping it all up in light and flaky phyllo pastry!

Mushroom and Feta Phyllo Pie

Mushroom and Feta Phyllo Pie

Servings: 4
  • 2 tablespoons olive oil
  • 2 leeks (cleaned and sliced)
  • 1 pound mushrooms (diced)
  • salt and pepper to taste
  • 2 cloves garlic (chopped)
  • 2 tablespoons balsamic vinegar (or white wine, or broth)
  • 1 handfull dill (chopped)
  • 1/2 cup feta (crumbled)
  • 1/2 cup ricotta
  • 2 eggs
  • 8 sheets phyllo dough (thawed over night in the fridge)
  • 1/4 cup olive oil
  1. Heat the oil in a pan.
  2. Add the leeks and cook until tender, about 5 minutes.
  3. Add the mushrooms, season with salt and pepper and cook until the mushrooms start to caramelize, about 20 minutes.
  4. Add the garlic and cook until fragrant, about a minute.
  5. Add the balsamic vinegar, deglaze the pan and cook until it evaporates.
  6. Remove fromh heat and mix in the dill, feta, ricotta and eggs.
  7. Lay out a sheet of phyllo dough, brush with oil and repeat with another layer. Spread the mushroom mixture alon the long edge of the phyllo, roll the phyllo up and gently fit it around the outer edge of your greased circular baking pan.
  8. Continue until the pan is full and then brush the top with oil.
  9. Bake in a preheated 350F/180C oven until golden brown on top, about 20-30 minutes.


Shivani said...

wow looks interesting, actually i am not much into baking, still i try few savory food items. Will try this one as its with Mushroom and feta, I love cheese.

Anonymous said...

I love that you used phyllo pastry, it makes for a lovely light pie.
:-) Mandy

Ivy said...

Great pie. I love manitaropita and yours has quite a lot of similarities to mine except that I used my own homemade phyllo. I remember that you liked mine.

Rosa's Yummy Yums said...

A gorgeous pie! What a perfect combo.



Cherine said...

This looks really good. Love the combo mushrooms/feta!

Ravenous Rowie said...

That looks really good! You're so creative!

stephanie said...

Looks wonderful! I'm always searching for recipies to do with phyllo dough. Thanks for sharing.

Dom at Belleau Kitchen said...

looking good Kevin! I love Phyllo pastry for its lightness and crispiness and this recipe looks delicious... I made your spanakopita a while back, which was superb, so i'll be trying this soon. D x

Aurelia said...

This looks delicious! I'd never thought of adding balsamic vinegar into cooking, we just use it over strawberries or in oil for a dip or dressing.

Thanks for sharing the recipe :)

Ana Powell said...

Another great recipe.
Have a great week ♥

♥peachkins♥ said...

I love the filling of that pie...

Spicy Nicole said...

great! I am going to try it really soon :)

Jan said...

Mushrooms, feta and phyllo - what's there not to like?! Looks delish!

CADreamin said...

I love the presentation idea for creating a spiral. I also like that you include a little bit of your thought process/story with each post. Keep up the good work.

Cookin' Canuck said...

Fantastic flavors in here, Kevin! The lightness of the phyllo would really help to make the texture and taste of the mushrooms shine.

the blissful baker said...

this looks yummy! i love mushrooms!

Melek Su said...

harikaa!!! çok beğendim..

We Are Not Martha said...

Is there anything better than a mushroom pie?? I don't think so! This looks awesome!


dining room table said...

Wow! This is something new to me. Thanks a lot for sharing. Interesting recipe!

Danielle said...

I made this tonight and it was delish! I didn't have your picture in front of me and it had been a week or so since I had seen it, so I got a little confused when it was time to put the rolls in the pan. I ended up just cutting each log into thirds and cooking them like that. They were still super yummy. I could have eaten a bowlful of that filling. Even my 3-year old declared that "he liked mushrooms" now!

Thanks for another outstanding recipe!

Mary said...

Lovely almost Greek dish. Great flavor combo, I'm lovin' it. Thnx for sharing

Anonymous said...

instead of feta try smoked greek metsovone cheese, if you can find it. It's delicious with mushrooms

Post a Comment