Mushroom Phyllo Pie Recipe

Learn how to make the best homemade Mushroom Phyllo Pie with this easy baking recipe. A buttery, flaky phyllo crust envelops a rich, savory filling of mixed mushrooms, herbs, and cheese. Perfect for impressing dinner guests with minimal effort and maximum flavor!

Difficulty:

Intermediate

Prep Time:

40 mins

Cook Time:

35 mins

Serves:

1 pie (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets phyllo pastry</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">750g mixed mushrooms (portobello, shiitake, cremini), sliced</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li><li class="ingredients-single-item">1 tbsp fresh rosemary, chopped (or 1 tsp dried)</li><li class="ingredients-single-item">60ml dry white wine (or vegetable stock)</li><li class="ingredients-single-item">200g spinach, roughly chopped</li><li class="ingredients-single-item">150g feta cheese, crumbled</li><li class="ingredients-single-item">100g ricotta cheese</li><li class="ingredients-single-item">2 large eggs, beaten</li><li class="ingredients-single-item">30g grated Parmesan cheese</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">Pinch of nutmeg</li><li class="ingredients-single-item">1 tbsp sesame seeds (optional, for topping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish or springform pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Large sauté pan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Lightly brush your pie dish with a small amount of the melted butter to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook for 5-7 minutes until soft and translucent but not browned. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase the heat to medium-high and add the mushrooms in batches (overcrowding will cause them to steam rather than brown). Allow each batch to cook until golden brown before adding more - this caramelization is crucial for developing rich flavor. Continue until all mushrooms are cooked, about 10-12 minutes total.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the thyme and rosemary to the mushrooms, stirring to combine. Pour in the white wine (or stock) and let it bubble away, scraping up any browned bits from the bottom of the pan. This deglazing process captures all the concentrated umami flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the spinach and cook until just wilted, about 1-2 minutes. Remove the pan from heat and let the mixture cool for about 10 minutes. The cooling prevents the eggs from scrambling when added to the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, combine the feta, ricotta, beaten eggs, Parmesan, salt, pepper, and nutmeg. Fold in the cooled mushroom mixture until everything is well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Working quickly (as phyllo dries out fast), lay one sheet of phyllo in your prepared dish, allowing the edges to hang over the sides. Brush lightly with melted butter. Phyllo is delicate, so don't worry if it tears slightly – the layers will hide any imperfections.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Rotate the dish slightly and place another sheet of phyllo, overlapping the first. Brush with butter again. Continue with 4 more sheets in total, rotating the dish each time to create a star pattern, and buttering between each layer. These overlapping sheets create the beautiful flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the mushroom and cheese filling into the phyllo-lined dish, spreading it evenly. Fold the overhanging phyllo edges over the filling, brushing with butter as you go.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Take the remaining 2 sheets of phyllo, crumple them slightly (this creates more surface area for a beautiful presentation), and place them on top of the pie. Brush generously with the remaining butter and sprinkle with sesame seeds if using.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 35-40 minutes, until the phyllo is golden brown and crisp, and the filling is set. If the top begins to brown too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and let the pie rest for 10-15 minutes before slicing. This resting period allows the filling to set completely, making it easier to get clean slices. Serve warm or at room temperature, perhaps with a simple green salad on the side.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mushroom Phyllo Pie?

This savoury pie features phyllo pastry, mixed mushrooms (portobello, shiitake, cremini), feta, ricotta, Parmesan, spinach, herbs (thyme and rosemary), onion, garlic, white wine, eggs, and seasonings. The buttery layered pastry encases an umami-rich mushroom filling.

How to cook Mushroom Phyllo Pie at home?

Learn how to cook Mushroom Phyllo Pie by first sautéing onions, garlic, and mixed mushrooms until caramelised. Combine with herbs, spinach, and cheeses, then layer buttered phyllo sheets in a pie dish. Add the filling, fold over edges, top with crumpled phyllo, and bake at 180°C for 35-40 minutes until golden and crisp.

Can I prepare phyllo pastry dishes ahead of time?

You can prepare the mushroom filling 1-2 days ahead and store it refrigerated. However, it's best to assemble the phyllo layers just before baking, as the pastry dries out quickly. Alternatively, you can fully bake the pie, refrigerate, and reheat at 160°C until warmed through.

What's the best way to prevent phyllo pastry from drying out while working with it?

Keep unused phyllo sheets covered with a slightly damp tea towel while working. Work quickly but carefully, and have your melted butter and brush ready before unwrapping the pastry. Don't worry about small tears—the multiple layers will hide any imperfections in the final baked dish.

Which mushrooms create the richest flavour in a vegetarian pie?

A mixture of mushroom varieties creates the most complex flavour profile. Portobellos provide meatiness, shiitakes contribute earthiness and umami, while cremini (baby bellas) offer a balanced flavour. Wild mushrooms like chanterelles or porcini can elevate the dish further with their distinct tastes.

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