Mushroom Pie with Home-made Phyllo
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Appetizer
Cuisine/ Κουζίνα: Greek
- Two hand made phylo sheets (recipe follows)
- 500 gr./ 1 lb. mushrooms, sliced I used crimini
- 1 leek, sliced
- 1 onion, sliced
- 250 gr./9 oz. regato
- 50 gr./ 2 oz. parmigiano reggiano
- ¼ cup dry white wine, any other wine you like
- ½ cup evaporated milk
- ⅓ cup cracked wheat
- A bunch of parsley
- ½ tsp salt
- 2 tbsp olive oil
- 1 egg
- 500 gr./ 1 lb. all purpose flour
- 3 tbsp olive oil
- 1 egg
- 3 tbsp milk
- 8-10 gr./ o.35 oz. fresh yeast or 1 tsp dry yeast
- 2 tbsp vinegar
- 100 ml/9 tbsp lukewarm water
- Salt and pepper
- Put the yeast in a bowl and pour the water and let it stay for 5 minutes.
- In the meantime, shift the flour in the mixer bowl.
- Make a hole and pour the olive oil and the egg.
- Add the milk, the salt and pepper and the vinegar.
- Add the yeast and the water and start mixing with the hook.
- Let it mix for about 6 minutes.
- If you see that the dough is too tight add couple of teaspoons of water.
- If you see that the dough is sticky add couple of tbsp of flour one at a time and let the mixer do the knead for you.
- After about 10 minutes of kneading the dough should be ready.
- To test it, press it with your finger and make a shallow hole.
- If the dough comes to its original shape then it is ready.
- If the hole remains then the dough must be worked some more time.
- When the dough is ready make two balls one bigger than the other.
- The bigger one will make the sheet that will be on the bottom, while the smaller is for the upper sheet.
- Let them rest in a warm environment for about 60 minutes.
- Open them with a rolling pin one at a time, starting from the bigger one which will be placed on the bottom of the sheet.
- While the dough is resting, let's make the filling.
- In a skillet pour the olive oil and sauté the leek, onion, mushrooms until softened.
- Add the wine and sauté until it decreases to half.
- Lower heat and add the milk, salt, parsley and cheese.
- Remove from heat and add the cracked wheat and the one egg.
- Take a pan 32 cmX24cm/ 13 inX9 in, oil it and place one phyllo sheet.
- Pour the mushrooms’ mixture and cover with the other phyllo sheet.
- Beat the other egg and brush the phyllo leaf on top so as to become shiny.
- Bake in a preheated oven at 175° C / 345° F for 30 to 45 minutes or until golden brown.
Recipe for phyllo dough adapted from Dina Nikolaou
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/mushroom-pie-with-homemade-phyllo/
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