Mushroom Pie with Home-made Phyllo
Next Monday starts a long Fasten period until Easter. For us Christian Orthodox, Easter this year will be on the 5th of May. So up until the 4th of May, those of the people who wish, start a 40 days’ Lent. During these 40 days meat and all its byproducts are excluded from all meals and after some point they do not eat olive oil as well. According to the church , this is a period of introspection, of self judgement and catharsis of all the bad doings one might have done in the previous year.
So, this week and in order for the people to prepare for the Lent, all meat disappears and meals consist of meat’s byproducts and vegetables of course. I do not follow this particular custom. I believe in God, but I do not believe in Lent. Nevertheless, grasping this occasion, I thought it would be a good idea to make a mushroom pie to bookmark the end of winter and the beginning of spring here. I think that Punxsutawney Phil was thinking of Greece, when he predicted that spring is coming, because here the temperature has risen to 24 C/75 F, the sun started to shine brighter and more majestic and the atmosphere smells spring.
So, I thought that a pie is in order and in Greece we just love pies. I made this one with hand made phyllo dough. The recipe for the phyllo dough comes from Dina Nikolaou a Greek chef, the filling is mine.
Mushroom Pie with Home-made Phyllo
Ingredients
For the Filling
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
1/3 cup cracked wheat
A bunch of parsley
½ tsp salt
2 tbsp olive oil
1 egg
For the Dough (For two sheets)
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
Instructions
For the Dough
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.
For the filling
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.
- 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.
- Δύο χειροποίητα φύλλα (η συνταγή ακολουθεί)
- 500 γρ. μανιτάρια, κομμένα σε φέτες χρησιμοποίησα δώδεκα τύποι single
- 1 πράσσο, κομμένο σε φέτες
- 1 κρεμμύδι, κομμένο σε φέτες
- 250 γρ. ρεγκάτο
- 50 γρ. parmigiano reggiano
- ¼ φλ. λευκό ξηρό κρασί
- ½ φλ.γάλα εβαπορέ
- ⅓ φλ. πλιγούρι
- Ένα μάτσο μαϊντανό
- ½ κ.γ. αλάτι
- 2 κ.σ. ελαιόλαδο
- 1 αυγό
- 500 γρ. αλεύρι για όλες τις χρήσεις
- 3 κ.σ. ελαιόλαδο
- 1 αυγό
- 3 κ.σ. γάλα
- 8-10 γρ. νωπή μαγιά ή 1 κ.γ. ξηρή μαγιά
- 2 κ.σ. ξύδι
- 100 ml χλιαρό νερό
- Αλάτι και πιπέρι
- Βάλτε τη μαγιά σε ένα μπολ, ρίξτε το νερό και αφήστε το να μείνει για 5 λεπτά.
- Εν τω μεταξύ, ρίξτε το αλεύρι στο μπωλ του μίξερ.
- Κάντε μια τρύπα και ρίξτε το ελαιόλαδο και το αυγό.
- Προσθέστε το γάλα, το αλάτι και το πιπέρι και το ξύδι.
- Προσθέστε τη μαγιά και το νερό και αρχίστε την ανάμειξη με το γάντζο.
- Αφήστε το να ανακατεύεται για περίπου 6 λεπτά.
- Αν δείτε ότι η ζύμη είναι πάρα πολύ σφιχτή, προσθέστε δύο κουταλάκια του νερού.
- Αν δείτε ότι η ζύμη είναι κολλώδης προσθέστε δύο κουταλιές της σούπας αλεύρι, μία μία και αφήστε το μίξερ να το ζυμώνει.
- Μετά από περίπου 10 λεπτά ζυμώματος η ζύμη πρέπει να είναι έτοιμη.
- Για να τη δοκιμάσετε, πιέστε με το δάχτυλό σας και κάνετε μια λακουβίτσα.
- Εάν η ζύμη επανέλθει τότε είναι έτοιμη.
- Εάν η λακουβίτσα παραμείνει, η ζύμη πρέπει να δουλευτεί λίγο περισσότερο.
- Όταν η ζύμη είναι έτοιμη κάντε δύο μπάλες τη μία μεγαλύτερη από την άλλη.
- Η μεγαλύτερη θα χρησιμοποιηθεί για το φύλλο που θα είναι στο κάτω μέρος, ενώ η μικρότερη είναι για το πάνω φύλλο.
- Αφήστε τις να ξεκουραστούν σε ένα ζεστό περιβάλλον για περίπου 60 λεπτά.
- Ανοίξτε τους με ένα πλάστη, ένα κάθε φορά, ξεκινώντας από το μεγαλύτερο που θα τοποθετηθεί στο κάτω μέρος του φύλλου.
- Ενώ η ζύμη ξεκουράζεται, ας κάνουμε τη γέμιση.
- Σε μια κατσαρόλα ρίξτε το ελαιόλαδο και σωτάρετε το πράσο, το κρεμμύδι και τα μανιτάρια, μέχρι να μαλακώσουν.
- Προσθέστε το κρασί και σωτάρετε μέχρι να μειωθεί στο μισό.
- Χαμηλώστε τη φωτιά και προσθέστε το γάλα, το αλάτι, το μαϊντανό και το τυρί.
- Αποσύρετε από τη φωτιά και προσθέστε το πλιγούρι και το ένα αυγό.
- Πάρτε ένα ταψί 32 cmX24cm, λαδώστε και απλώστε το ένα φύλλο.
- Ρίξτε το μίγμα και σκεπάστε με το άλλο φύλλο.
- Κτυπήστε το άλλο αυγό και αλείψτε το φύλλο από πάνω έτσι ώστε να γίνει γυαλιστερό.
- Ψήστε σε προθερμασμένο φούρνο στους 175 ° C για 30 έως 45 λεπτά ή μέχρι να ροδίσει.
Pumpkin Gnocchi
This is one of the best looking pies I have seen and I am sure if I were to taste it, would be yummy! That is so impressive that you made the whole thing from scratch. AMAZING!!!
great to know about some Easter rituals….
you make a wonderful dish with mushroom, fab way to say no to meat…I can have it anytime…awesome….!
Oh my gosh! I want this for breakfast, lunch and dinner! With homemade phyllo?! You are a champion, my friend
The Hubs thinks he does not like mushrooms, but this is right up my alley!
I didn’t realize Lent/Easter wasn’t celebrated at the same time for all Christian denominations!
Your pie looks divine. I’m envious of your weather – it will be a while until it’s that warm here!
Υπέροχη πίτα Κατερίνα μου.
Μ αρέσει η μανιταρόπιτα πολύ.
Το δε φύλλο σου είναι φανταστικό.
Γεια στα χέρια σου
Φιλια πολλά
What an amazing pie! It looks so good….
What a fabulous mushroom pie! I love that you used phyllo for the crust – a lot lighter than a regular pastry crust. To heck with lent – I could eat this any time of the year. I love it!
It looks so delicious. I need to make it.
Mushroom pie!!! You made your own phyllo too! I really wish to have a piece. Lovely decoration on top and that side view of this pie is a killer. I’m totally sold… YUM!
What a lovely presentation! I’m sure the pie tastes awesome as well. I’m back from hotel reviews in Penang! So glad to be home cause it’s super hot there. Pardon me if I’m slow in going thru your posts the next few weeks as I’ll be tied up with my reviews; but I’ll be back to catch up. Thks for visiting while I was away!
the.boy is gearing up for lent also and while he doesn’t stick to vegetarian eating every day, he does do it twice a week! (well, more if he stays over at my place). I’m hoarding recipes to make for him and this sounds perfect!
Oh my goodness, Katerina, what a delicious pie! Love the ingredients as well as the home made phyllo! Sooo good!Enjoy the rest of the week, XOXO
this pie looks so good and the crust is beautiful
Beautiful. Impressive you made your own phyllo,
What a beautiful dish! I’m so impressed that you made your own phyllo dough.
I don’t remebr the orthodox easter ever being so far apart form the other. I believe the same as you, I am not into lent but it is nice to do some recipe in the spirit of.
Avec la pâte faite maison, cette tourte aux légumes doit être une merveille pour le palais. J’en aurai mangé avec plaisir.
C’est bien de faire de temps en temps une cure et d’oublier un peu la viande.
A bientôt
Fabulous hearty meal for… snowy days we are having here in the middle of March. This home-made filo looks quite different from what I see in shops, but it must be equally delicious.
I’m so impressed you made your own phyllo. Kudos!
Your phyllo looks amazing! Happy last week before no cheese!
Great mushroom pie recipe, Katerina, I also didn’t know you celebrate Easter much later than us. What I do like about Easter in May is the warm weather, it’s much more nice to celebrate with sunshine rather than rain!
This mushroom pie looks delicious, I especially like with the addition of leek and cheese…with this kind of dish I think I can skip the meat.
Enjoy your week Katerina
Hi Katrina,
This mushroom pie sounds very impressive and yummy especially with your handmade phyllo. Great effort!
Zoe
What a beautiful mushroom pie, Katerina! I love mushrooms and am so impressed with your homemade phyllo. I would love to try this!
It looks really delicious and I like the fact it uses homemade phyllo.
Oh, wow, your mushroom pie looks extraordinary. I didn’t realize your Greek Orthodox Easter was so much later than ours…we have just a week left before Holy Week….and only two more meatless Fridays left. How I wish the hubby would eat mushrooms b/c I’d love to make this. YUM!
The pie looks divine, Katerina. I love the mushroom filling.
Κατερίνα μου φανταστική πιτούλα, θα τη δοκιμάσω!Λατρεύω όλα τα υλικά που περιέχει!!!!
Φιλιά πολλά!
It looks scrumptious Katerina
The dough looks perfect and the filling makes me want to bite in. It makes a perfect family afternoon or dinner meal. Have an awesome week.
What an amazing presentation, Katerina. Enough to tempt me right there. Love the ingredients and really do like working with phyllo….which I have in my freezer right now.
Hope spring has finally sprung for you…Florida is lovely this time of year. March is always my favorite month here…still cool enough to be pleasant.
Katerina, I wish I could grab a piece right now!! Beautiful my friend! ♥
Αυτή η μανιταρόπιτα πρέπει να είναι φανταστική!!!
Θα ήθελα να ρωτήσω πρώτον μπορώ να χρησιμοποιήσω ότι μανιτάρια θέλω και δεύτερον μπορώ να παραλείψω το πλιγούρι (είναι ένα υλικό που δεν χρησιμοποιώ στην κουζίνα μου και αν αγοράσω για αυτή την συνταγή το υπόλοιπο θα πεταχτεί ……..αμαρτία)!!!
Κατερίνα μου σου έστειλα mail και σου απαντώ σε όλα!!
i’m definitely going to cook this one – yum
Wow! your pie looks so neat and delicious! I find it amazing that you can find the time to do this on a weekday!
πω πω πω τι νοστιμιές είναι αυτές!! πως να αντισταθείς και να φας μόνο ένα κομμάτι??!φέρε μου όλο το ταψί να το τσακίσω!!
φιλάκιαααααααααααααααααααααα
We are here in the middle of the Lent but the rules are not that strict. Interesting to read that you have already so warm, here is still snowing again!
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What a delicious looking pie, not only delicious but beautiful!
This looks delicious… love the home made phylo…
yummy …drooling
Η μανιταρόπιτα φαίνεται πολύ νόστιμη. Το πράσο και το κρασί πρέπει να τις δίνουν εξαιρετική γεύση.
I’ve never seen a picture of homemade phyllo dough before. It looks a touch thicker and maybe with more crumb than bought phyllo dough. I’m so intrigued and will definitely be trying it out soon!
Πω πω Κατερίνα μου, θεσπέσια η μανιταρόπιτα σου!
Με το πράσο και τα πλούσια τυριά της, μόνο να φανταστώ μπορώ τη φανταστική γεύση που θα έχει!
Το δε χειροποίητο φύλλο απλά την απογειώνει!
Φιλιά πολλά!
Great dish, such comfort food!
Τέλεια και ωραία εμφάνιση!
I love mushrooms! This looks so good!
making phyllo is no small undertaking–good for you! mushrooms have never looked so good.
Πλούσια πίτα και πολύ ωραία ζύμη!!!
Τη λατρεύω αυτή την πίτα.Ευτυχώς που μόλις τσίμπησα κάτι τώρα!!
Θα την προγραμματίσω σύντομα.