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Mushroom and Feta Phyllo Pie

[heart_this] · Nov 17, 2010 · 22 Comments

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

Prep Time: 5 minutes Cook Time: 1 hour Total Time: 1 hour 5 minutes Servings: 4
ingredients
  • 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
directions
  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.
Similar Recipes:
Spanakopita (Greek Spinach Pie)
Savoury Pumpkin Pie (Kolokithopita)
Mushroom and Caramelized Onion Tart
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Lamb Exohiko (Lamb Stuffed Phyllo Parcels)

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Apple and Cheddar Quiche
Galaktoboureko (Greek Custard Pie)
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart

Appetizer, Food, Greek, Main Course, Mushroom, Pie, Recipe

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Reader Interactions

Comments

  1. Shivani says

    November 17, 2010 at 4:46 am

    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.
    http://subhiksa.blogspot.com/

    Reply
  2. Anonymous says

    November 17, 2010 at 5:28 am

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

    Reply
  3. Ivy says

    November 17, 2010 at 5:57 am

    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.

    Reply
  4. Rosa's Yummy Yums says

    November 17, 2010 at 6:41 am

    A gorgeous pie! What a perfect combo.

    cheers,

    Rosa

    Reply
  5. Cherine says

    November 17, 2010 at 7:41 am

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

    Reply
  6. Ravenous Rowie says

    November 17, 2010 at 8:39 am

    That looks really good! You're so creative!

    Reply
  7. stephanie says

    November 17, 2010 at 10:02 am

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

    Reply
  8. Dom at Belleau Kitchen says

    November 17, 2010 at 10:46 am

    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

    Reply
  9. Aurelia says

    November 17, 2010 at 11:17 am

    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 🙂

    Reply
  10. Ana Powell says

    November 17, 2010 at 11:32 am

    Another great recipe.
    Have a great week ♥

    Reply
  11. ♥peachkins♥ says

    November 17, 2010 at 1:43 pm

    I love the filling of that pie…

    Reply
  12. Spicy Nicole says

    November 17, 2010 at 3:03 pm

    great! I am going to try it really soon 🙂

    Reply
  13. Jan says

    November 17, 2010 at 4:45 pm

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

    Reply
  14. CADreamin says

    November 18, 2010 at 12:22 am

    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.

    Reply
  15. Cookin' Canuck says

    November 18, 2010 at 12:53 am

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

    Reply
  16. the blissful baker says

    November 18, 2010 at 5:25 am

    this looks yummy! i love mushrooms!

    Reply
  17. Melek Su says

    November 18, 2010 at 11:35 am

    harikaa!!! çok beğendim..

    Reply
  18. We Are Not Martha says

    November 18, 2010 at 7:03 pm

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

    Sues

    Reply
  19. dining room table says

    November 19, 2010 at 12:26 am

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

    Reply
  20. Danielle says

    November 22, 2010 at 2:24 am

    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!

    Reply
  21. Mary says

    November 23, 2010 at 8:09 am

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

    Reply
  22. Anonymous says

    December 19, 2014 at 8:31 pm

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

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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