One of my favourite ingredients is mushrooms but making a mushroom pie was out of the question as two out of five members of my family hate mushrooms.
My son George also loves mushrooms as much as I do and has been asking me for quite a long time to make a mushroom pie. When we were discussing the menu for 24, 24, 24 he mentioned this again, so this time I could not refuse. It’s not that I don’t use mushrooms at all, but I always find a way to cook something in which I can add them the last moment, so that the others will eat it as well.
I make pies quite often but as I had never made one with mushrooms, a few days before I had to test it before making it for the buffet, so when I made a chicken pie for the rest of the family, I made more phyllo and made a small one (19 cm pan) just to try it.
I sauteed the leeks first, together with garlic and spring onions and cooked them with balsamic vinegar until they were soft. I used two kinds of mushrooms: white portobello and white agaricus (button mushrooms). I added fresh rosemary which matches well with mushrooms and as the mushrooms released a lot of fluids, I added some flour to absorb the juices. Finally, I crumbled some feta, together with eggs and milk and poured it on top of the mushrooms and covered it with the other phyllo. From the pieces of phyllo I trimmed, I made the decoration.
The verdict: This dough makes a very flaky phyllo which makes savory pies delicious. When I made the previous pie I kept a slice to try it in the evening and see how it tasted cold and if the crust would still be crispy. Fortunately, it was perfect, so I prepared the phyllo the previous day and rolled it out and placed it between parchment paper in the refrigerator. I also prepared the filling from the previous day and had each ingredient stored separately. I didn’t want to prepare the whole pie from the previous day as I didn’t want the phyllo to become soggy. So, the first thing I made on Saturday morning was to assemble the pie, which took me about ten minutes and baked it while I started cooking.
Here is a collage of the small pie I made as I did not have time to take pictures of the other one. The ingredients given is for a 30 cm tart pan. This pie serves 8 a a main course, served with a salad but for the buffet, I cut it into around 30 small pieces.
Preparation time: 20 minutes
Freezing time: 30 minutes
- 1 butter (250 grams)
- 1 Greek yoghurt 2% (200 grams)
- 1 tablespoon salt
- 500 grams self raising flour plus 1 or 2 more tablespoons
- Cut the butter into small pieces.
- Sieve flour and salt in a large bowl.Add the butter and mix with your hand.Add yoghurt and mix until the dough comes together and forms a ball.A few more tablespoons of flour may be needed or add less yoghurt.
- Divide the dough in two parts, one of which slightly bigger.Form into a ball and then flatten.Wrap in cling film and refrigerate for half an hour before rolling out.
- Roll out phyllo on a non stick working surface about ½ cm thick.
Manitaropita me Prassa (Homemade Greek Mushroom Pie with Leeks), Recipe by Ivy
Makes: 1 pie – 30 cm tart pan
Preparation time:1 hour
Baking time:about 45 – 55 minutes
- 1 dose kourou phyllo
- ¼ cup olive oil
- 3 leeks, finely chopped
- 3 spring onions, finely chopped
- 2 clove garlic, finely chopped, divided
- 2 tablespoons balsamic vinegar
- 550 grams Portobello and button mushrooms, sliced
- 1 tsp butter
- 1 cup parsley, finely chopped
- Salt and freshly ground black pepper
- 2 sprigs fresh rosemary, chopped
- 200 grams feta
- 2 eggs
½ cup milk
Heat half of the olive oil in a sautéing pan and sautéleeks, onions and garlic until translucent.Season with salt and pepper and add the vinegar and mix. Drain and reserve the juices.
- Heat the butter and sauté the garlic and then add mushrooms.Add 2 tablespoons of the leek juices, season with salt and pepper, add the rosemary and cook until they release all the juices.Mix for a few minutes, add the flour and mix until all the juices are absorbed.Set aside until they cool and mix in the parsley.
- Beat the eggs and reserve a few tablespoons.
- Preheat the oven at 180o C.
- Roll out the biggest dough. Brush a 30 cm tart pan with olive oil and place the dough.Brush with the beaten egg.This will prevent the dough from absorbing any juices.Add the leeks and on top the mushrooms.
- In the remaining eggs, crumble feta and add enough milk to make it creamy.
- Spoon this mixture on top of the mushrooms.
- Finally add the second phyllo on top and seal the two together. Decorate the pie on top with leftover pieces of dough and brush with the reserved egg.
- Bake in a preheated oven for about 45 – 55 minutes, until golden brown.
Kopiaste and Kali Orexi!!