Northern Greek Mushroom and Onion Pie
- Total Time
- 2 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- ¼cup extra virgin olive oil
- 2medium or large onions, coarsely chopped
- Salt to taste
- 1½pounds mushrooms, preferably portobellos or a mix of wild mushrooms, portobellos and regular mushrooms, trimmed and coarsely chopped
- 2large garlic cloves, minced
- 1teaspoon sweet paprika
- ¼cup chopped fresh mint
- 2tablespoons chopped flat-leaf parsley
- 2ounces feta cheese, crumbled (about ⅓ cup)
- 12sheets phyllo dough
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
199 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 5 grams protein; 394 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onions. Cook, stirring, until they begin to wilt, and add salt to taste. Turn the heat to medium-low and cook the onions, stirring from time to time, until they are very soft and beginning to caramelize, about 15 minutes. Add the mushrooms, turn the heat up to medium-high, and cook until they begin to sweat and soften, about 5 minutes. Add the garlic and stir together until fragrant, about 1 minute, and stir in the paprika. Continue to cook until the mushrooms are tender and most of the liquid in the pan has evaporated, 5 to 10 minutes. Remove from the heat, taste and adjust salt, and stir in the mint, parsley, feta and freshly ground pepper to taste
- Step 2
Heat the oven to 375 degrees. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in 7 sheets of phyllo dough, placing them not quite evenly on top of one another so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the mushroom and onion mixture. Bring the overhanging edges of the phyllo in over the filling, brushing each sheet with more olive oil, then layer 5 more sheets of dough over the top, brushing each sheet with olive oil. Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake for 40 to 50 minutes, until the top is golden brown. Serve warm or at room temperature. Recrisp the crust, if necessary, in a low oven for 10 to 20 minutes
Tip
- Advance preparation: The mushroom filling will keep for 3 days in the refrigerator. You can make this ahead and freeze before baking. Transfer directly from the freezer to the oven. Add 10 minutes to the baking time.
Private Notes
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Cooking Notes
Rebecca Love
Used spinach instead of mint because I had a garden full of spinach. Delicious.
Susan
Tasty but such a pain in the neck to make. Puff pastry instead of phyllo next time?
SR
Absolutely delicious. We added a couple finely diced green chilis for heat and were very pleased with the results. The time taken to use phyllo pastry seemed worthwhile for the crispy, flaky result.
MaryBretired
Paprika dissolves in oil/fat so make sure that you have only fat (not water/juice) in the pan when you add it. I changed the order and added it once the onions were beginning caramelize, before the mushrooms. Moved the onions out of the way, tipped the pan to have an area of fat. Stirred in the paprika and once it was dissolved stirred it into the onion mixture. The flavors of this were surprisingly complex and totally yum. Cheated on the philo though so for me it was a simple dish.
mc
super yummy and despite the filo is very easy! you could probably add other veg to bulk it out if you wanted to, but it was very filling on its own. the only thing is the onions take a lot longer than 15 to start to caramelize
Sherry
Anyone have an idea for another vegi would be good to add to this mushroom and onion pie?
Margaret
Any experience making this as a strudel instead of a pie?
Lorraine
I second what Susan has to say. Use puff pastry, which will not get soggy at the bottom and is much easier. We had this with a dollop of sour cream. It was OK but not spectacular.
Kim
Pretty good, although next time I would double the feta and add some extra spices, maybe dill and oregano. Easy with puff pastry rather than filo as others have stated.
Tony
Not a big Fan of Feta has anyone substituted another cheese Maybe Halloumi? Ricotta Salata ?
MGMojo
Served with a parsley pesto and slathered with riccotta-lemon-paprika sauce. Really completes the dish, which is otherwise good but still lacking for a single-course meal.
Didi
Personally, I find it a good idea to strain the juice of the filling before placing in the phyllo lined pan. This will prevent a mushy pie.
Mo
Go bolder if you want with the herbs, cheese. I'll do more feta next time for sure. Also think some heat would be nice, maybe red pepper flakes along with the final herb and cheese ingredients. It's just wonderful how impressive this dish is when it's not really that much effort with the store-bought phyllo dough. Very impressive for guests!
mc
super yummy and despite the filo is very easy! you could probably add other veg to bulk it out if you wanted to, but it was very filling on its own. the only thing is the onions take a lot longer than 15 to start to caramelize
ParisCooking
Doubled the feta, upped the mint and parsley. Works well with brick as well as phyllo. A wonderful pie, a summer favourite!
MaryBretired
Paprika dissolves in oil/fat so make sure that you have only fat (not water/juice) in the pan when you add it. I changed the order and added it once the onions were beginning caramelize, before the mushrooms. Moved the onions out of the way, tipped the pan to have an area of fat. Stirred in the paprika and once it was dissolved stirred it into the onion mixture. The flavors of this were surprisingly complex and totally yum. Cheated on the philo though so for me it was a simple dish.
patricia
How about skipping the crust? Has anyone tried?
patricia
spinach, salmon
Cam
Good, and fairly simple to make (I make one of Martha's phyllo pies every few months). Though I'm not vegan, I try to keep my consumption of animal products low and skipped the cheese. The farmer's market can be inconsistent with herbs, so I made this with sorrel and parsley, no mint. I had a smallish summer onion, so I used some of the top together with the white. Very adaptable!
Diane
Even without the cheese, this is excellent. And easy. I often make the filling in advance, refrigerate it until I’m ready to make the pie.
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